Chocolate Peppermint Crunch Cookies

Chocolate Peppermint Crunch Cookies

A rich, fudgy, dark chocolate, chewy cookie studded with creamy white chocolate chips and Andes Peppermint Crunch baking chips. 

Whenever I’m shopping at the grocery store I keep my eyes open for fun baking ingredients. So when I saw the Andes Peppermint Crunch Baking Chips I quickly snatched a bag and put it in my cart to use in a holiday cookie. Peppermint always reminds me of the holidays and what goes better with peppermint than chocolate.

Andes Peppermint Crunch baking chips appear to be a combination of peppermint candies mixed with white chocolate chips. They are a little bit crunchy, which is a wonderful contrast to the dark chewy cookie. If you prefer a crisp cookie, you could cook them a minute or two longer.

The cookie has the flavors of a Thin Mint cookie only chewy. This recipe is adapted from a cookie I baked last year for 12 weeks of Christmas Cookies, Chocolate Butterfinger Cookies adapted from a recipe by Jenny, Picky Palate.

Here’s a tip many of your favorite food bloggers use to make their food look better for photos. If you add a few extra chips to the top of the dough after it’s been mixed and scooped on to cookie trays (see the two top right photos) those chips will stay on top and help your cookies look prettier. I used that tip when I made the Skillet Chocolate Chip Cookie last week too.

Chocolate Peppermint Crunch Cookies

Yield: 3 dozen cookies

Chocolate Peppermint Crunch Cookies

Ingredients

  • 1 3/4 cups flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 1/4 cups cocoa powder
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup brown sugar
  • 3/4 cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 cup white chocolate chips
  • 1 cup Andes Peppermint Crunch chips

Directions

  1. Preheat oven to 350º  and line cookie sheets with parchment or silpat liners.
  2. In a medium bowl, combine the flour, baking soda and salt. Sift cocoa and add to flour mixture. (I like to use a fine mesh strainer and sift the cocoa right over the bowl with the flour.) Set aside.
  3. In a large mixing bowl, cream together the butter and sugars until light and fluffy. Add eggs and vanilla and mix until well combined.
  4. Stir in flour mixture until just combined. Mix in Peppermint Crunch chips and white chocolate chips.
  5. Using a medium cookie scoop, drop onto prepared baking sheets.
  6. Bake for 9-11 minutes. Cookies will still be soft in the middle. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
  7. (High altitude changes: I reduced the granulated sugar to 3/4 cup, add 1 tablespoon flour, and decreased the baking soda to 1 1/2 teaspoons.
http://www.barbarabakes.com/2012/11/chocolate-peppermint-crunch-cookies/

Today’s post is week 8 of my 12 Weeks of Christmas Treats hosted by Brenda, Meal Planning Magic. Be sure and check out all of the fabulous treats the other 12 weeks of Christmas Treats bakers baked up for this week.





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Comments

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  1. Jennifer says

    Hello there,

    I just made these cookies and although the flavor was great, they were crumbling.. The centers are very soft and when holding the cookie, it just breaks apart into pieces. Help?? Thanks!

    Jennifer

    • says

      Hi Jennifer – perhaps they needed to be cooked a bit longer? Or your flour measurement was a little off? Did you make any changes? Maybe they’ll firm up after they’ve sat for a while.

  2. Paula says

    Delicious cookies. I made the dough a couple days in advance of baking. I had to make adjustments to both time and temperature. I increased the oven temp to 360 and baked them for 12+ minutes (perhaps as long as 15 minutes) in order to get them hard enough. I let them sit on the baking sheets for 5 minutes per the instructions but found that that didn’t result in a ‘solid’ cookie. Back in the oven they went. Anyway, after fiddling around a bit, they came out fine and will be appreciated during the holidays, I’m sure.

    • says

      Hi Paula – thanks for the comment. I prefer a soft not solid cookie, so the crunch in these cookies comes from the Andes Peppermint Crunch chips and not from the cookie. But I suppose if you want a solid crunchy cookie baking them longer is a good option. Glad you enjoyed them.

  3. Nicole says

    I just made these ( a little late in the game) and they are delicious! Except I had an issue with them spreading out extremely thin. The flavor is fantastic but the form is definitely off. I double, triple checked the recipe and I’m pretty sure I followed it. Any idea what the problem might be?

    Thanks!

    • says

      Hi Nicole – glad you enjoyed the cookies. So many things can make your cookies flat, it’s hard for me to guess. If your butter was too hot or too cold, if the butter and sugar weren’t creamed together long enough to aerate the butter, old baking soda, not enough flour, your altitude? An easy fix might be to refrigerate the dough for 30 minutes before baking and that will often help.

  4. Susan says

    Made these tonight–perfect. Years ago, I made a similar recipe using crushed candy canes for the mint chips. I quit doing it because that was such a messy hassle, but I found the Andes chips at WM and they are the perfect solution. Also used the Hershey’s “special dark” cocoa which is a blend of Dutch + Reg, and the color is spectacular. Now I think I might try something else from your site! Thanks!

  5. Jamie says

    These are delicious! I didn’t have any white chocolate chips, so I just used the entire bag of peppermint chips instead. I am trying not to eat them all myself!! Thank you for the recipe, Barbara!

  6. says

    I am dying to make these cookies, but have been unable to find the Andes Peppermint Crunch Chips at a regular grocery store. (I’ve tried my local Walmart and Smith’s.) Any suggestions on where I can find them?

    • says

      Thanks! I’ve seen them at Target. I bought mine at Harmons. If you can’t find them, you could sub Peppermint Bark or add a little peppermint extract (1/4 teaspoon) and use extra white chocolate chips.

    • says

      You could use extra peppermint chips (I think there was probably 1/2 cup left in the bag) but the chips add a nice chunky texture to the cookie. You could also substitute a nut for the white chocolate chips.

  7. Davia says

    I made this today and they are amazing! I couldn’t find the Andes Peppermint Crunch Chips so I used Andes Peppermint Crunch Thins and just chopped them up. They are my new favorite holiday cookie – thank you Barbara!

  8. says

    What a lovely combination for the holidays! This one is going on my baking list for Christmas :) Thanks for the great tip for making the cookies look pretty too.

  9. says

    for me, the combo of mint & chocolate is my all time favorite
    everyone thinks it’s pb & chocolate, but no it’s mint & chocolate.
    did you try the new peppermint tootsie pops? so good!

  10. says

    I am so excited to see this! I love chocolate and peppermint. I have been running up to Williams Sonoma at lunchtime and having their samples of their peppermint bark (heaven!!). It is so expensive, but so good. I can’t wait to try this.

  11. says

    Oh wow – I adore Andes mints, but the Andes Peppermint Crunch Baking Chips are new to me. I’ll have to hunt these down when I am back in the US for the holidays!

  12. says

    I just bought a bag of these chips. I think I’m going to try them in my favorite chocolate bundt cake recipe, but I may have to buy another bag for these cookies!