I love the flavors of chocolate and peppermint together, so you can imagine my excitement when I scored a bag of Andes Peppermint Crunch chips at the store! I could not wait to use them in a chocolate cookie recipe. My husband requested double chocolate chip cookies, but I decided on these cookies instead. I found a recipe for chocolate cookies with white chocolate chips and peppermint crunch chips and decided to add semi-sweet chocolate chips for extra chocolate flavor. I was worried when I mixed this dough since it was very sticky and grainy. But it baked up perfect cookies, crunchy on the outside and chewy on the inside. The deep chocolate flavor was highlighted by the peppermint extract and crunch of the peppermint chips.
Chocolate Peppermint Crunch Cookies
Source: Slightly adapted from Barbara Bakes
1 and 3/4 cups flour
2 teaspoons baking soda
1/2 teaspoon salt
1 and 1/4 cups cocoa powder
2 sticks butter, softened
1 cup brown sugar
3/4 cup granulated sugar
1 teaspoon peppermint extract
1/2 cup semisweet chocolate chips
1/2 cup white chocolate chips
1 cup Andes Peppermint Crunch chips
Preheat oven to 350 degrees and line cookie sheets with parchment paper.
In a medium bowl, sift together flour, baking soda, salt, and cocoa and set aside.
In the bowl of a stand mixer, cream together the butter and sugars until light and fluffy on medium-high speed.
Add eggs and peppermint extract and mix until well combined.
Mix in flour mixture on low until just combined.
Stir in chocolate chips, white chocolate chips, and Peppermint Crunch chips.
Roll dough into balls or drop mounds of dough onto prepared baking sheets.
Bake for 9 to 11 minutes. Cookies will still be soft in the middle.
Cool cookies on baking sheets for 5 minutes before removing to a wire rack to cool completely.