Chocolate Peppermint Cookies
These Chocolate Peppermint Cookies are a festive favorite that combines rich chocolate flavor with refreshing peppermint crunch. Made with a delicious chocolate cookie base and Andes Peppermint Crunch Baking Chips, these cookies are a must-have for your Christmas cookie tray.
Ingredients
- ⅓ cup unsalted butter melted and cooled
- ½ cup light brown sugar packed
- ½ cup granulated sugar
- 2 large eggs
- ½ teaspoon vanilla extract
- 1 cup all-purpose flour
- ⅓ cup cocoa powder
- ¼ teaspoon salt
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 1 cup Andes Peppermint Crunch Baking Chips
- ½ cup white chocolate chips
Instructions
- In the bowl of a mixer combine the melted and cooled butter, both sugars, eggs and vanilla extract. Mix until well combined.
- In a separate bowl combine the flour, cocoa powder, salt, baking powder and baking soda. Mix until well combined. Fold in the peppermint chips and chocolate chips.
- Slowly add the dry ingredients into the mixer bowl with the wet ingredients. Mixing just until fully combined.
- Scoop the dough onto the prepared baking sheet and refrigerate it for 1 hour.
- Using a .5-ounce portion scoop, or 2 tablespoons, place 2 scoops per cookie 2″ apart on a parchment lined baking sheet. Place in a 350° F oven and bake for 13 minutes. Enjoy!