top of page

Day 10: Peppermint Mocha Nutter Butters

December 22, 2017 by Nicole Collins

We're in the home stretch, folks. Welcome to Day 10: Peppermint Mocha Nutter Butters!

Ok, so I know this one sounds a little weird.

But, you trusted me enough to dip chocolate chip cookies in to fritos, so you should be able to trust me on this one too.

I got the idea for this cookie after looking at a post from an account I follow on Instagram. The team that manages the account tries and reviews new junk food products on the market.

So, I saw a post where they were raving about a peppermint mocha peanut butter. My first instinct was “ewww”. But, they talked about how it was “absurdly delicious” and “weirdly phenomenal”, so I couldn't stop thinking about what that flavor combo might taste like.

They sold me on going a little farther outside of the box than normal.

I actually had my finger on the button to place an order. But, I just couldn't justify spending $15 after shipping on a jar of peanut butter.

Enter today's cookie!

I thought I could test out this flavor combo in a much easier (and cheaper way) by dipping my favorite peanut butter sandwich cookies in to some milk chocolate and sprinkling some crushed candy canes on top.

So, that's exactly what I did!

The flavor is surprisingly amazing! Absurdly delicious. Weirdly phenomenal.

The peppermint candy cane flavor is actually pretty subtle. The chocolate and peanut butter are definitely the dominant flavors here. No one's gonna be mad about that!

The peppermint just kinda hits you real quick out of nowhere, and it's gone as quickly as it came. It's so unique, but it's sooooo good!

You have to make these ASAP. That's all I'm saying.

And while you're at it, make sure you make our other cookies:

Only 2 more days to go! And, our next two recipes are made with the special guests coming to visit in a couple of days in mind.

Enjoy, and let's eat!


Peppermint Mocha Nutter Butters Serves: 32 cookies Print


  • 32 (1 family size pack) Nutter Butter Cookies (or peanut butter sandwich cookies)

  • 16 oz milk chocolate chips

  • 3 candy canes, crushed


  1. Melt the milk chocolate in a microwave safe bowl according to package directions.

  2. Line a large tray, baking sheet, or table top with waxed paper. Dip 1 cookie at a time in to the melted chocolate, turning with a fork to make sure the cookie is completely covered. Let excess chocolate drip off of cookie, and place on the lined baking sheet. Top each cookie with a sprinkle of candy cane crumbs, lightly pressing to adhere the candy cane to the chocolate.​

  3. Repeat until all cookies have been dipped. Allow cookies to dry for at least an hour. Enjoy!

Recipe notes:

*I use Nutter Butter Cookies because I like the shape, but you could use any brand of peanut butter sandwich cookie.

*It’s all about utilizing the surface area when it comes to these cookies. The more crushed candy canes that touch the chocolate, the more candy cane that will stick to the cookie, remember that.

*To crush the candy canes, place them in a freezer bag, and beat them with a hammer or other heavy object.

bottom of page