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.
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
- Preheat oven to 350º and line cookie sheets with parchment or silpat liners.
- 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.
- In a large mixing bowl, cream together the butter and sugars until light and fluffy. Add eggs and vanilla and mix until well combined.
- Stir in flour mixture until just combined. Mix in Peppermint Crunch chips and white chocolate chips.
- Using a medium cookie scoop, drop onto prepared baking sheets.
- 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.
- (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.
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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I love to bake, especially cookies, cakes, and pies. I’ll post my adventures in the kitchen, my favorite new recipes, as well as our family favorites.
What gorgeous cookies! Very tempting.
Cheers,
Rosa
Like a chewy thin mint cookie? I’m sold on that! It sounds incredible and I have to see if I can find those Andes. They look gorgeous.
Unreal!
It’s beginning to look a lot like christmas
Woooo-hoooooo!! I love these cookies!!
Yum! I love the chocolate/peppermint combo at Christmastime. These look delicious!
I love that they’re dark with some texture and crunch to them! Too often choc cookies can be one-dimensional but not these!
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!
these look awesome Barbara!!
Those chocolate cookies look perfect! I am seriously going to be in trouble with the late night snacking when I make these.
Comme c’est bien tout choco
Bonne et belle nuit
Valérie.
These sound wonderful. Chocolate amd peppermint are one of my favorite combos. Drop by my kitchen and post this to my Holiday Cookie Exchange. I would love to visit with you in my kitchen. http://www.tumbleweedcontessa.com/blog/2012-cookie-exchange-cookies-and-memories/
I’m going to have to look for those Andes chips next time I’m at the store. These look so yummy!
Tastes like a thin mint cookie…oh my gosh! They look so good!
I love the suggestion to put a few extra chips on the top of the dough for pictures, what great advice!!
If these are like chewy thin mints, then I might not be able to share them.
They look so good!
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!
These cookies are so tempting!
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.
These look so delicious…. I love when the Andes chips hit the shelves!
This screams holiday cookie. Bookmarking it to try this season.
I am guessing you used Dutched (alkalized) cocoa powder from the pictures–did you? They look delicious!
Thanks Laura – great question. I used the King Arthur Flour all purpose cocoa. http://www.kingarthurflour.com/shop/items/king-arthur-all-purpose-baking-cocoa-16-oz It has black cocoa in it, which gives it that rich dark color. It’s my favorite cocoa to bake with because you can use it in any recipe. I need to order more. I used up the last of it in these cookies. You could use a Dutch cocoa in this recipe. I’ve used http://www.kingarthurflour.com/shop/items/double-dutch-dark-cocoa-16-oz
I want these baking chips!! I’m going to have to get one of my kids to send me some – I already know I’d love them. Wonderful cookies!
Thanks for the tip for cookie presentation. The cookies look wonderful. Very festive with the peppermint flavor.
Hey Thanks for the photography tip! It really works as your cookies look amazing!
these look heavenly! i LOVE chocolate mint!
These are BEAUTIFUL Barbara!!!
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!
Perfect for the Holidays, Barbara! X
Mmmm, these cookies are the perfect combination of fudgey and festive!
the ultimate christmas cookie is what you should be calling this. I heart peppermint in my baked goods and what a fantastic way to eat a cookie and get the crunch of the peppermint:)
These look delicious. I’ll look for those Andes chips.
Such a treat. I will send these out to some of our relatives
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.
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!
Thanks Davia! Now you’ve got me wanting to try the Crunch Thins. Glad you enjoyed the cookies.
Could you use an extra cup of the peppermint chips in place of the white chocolate chips?
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.
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?
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.
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!
Thanks Jamie! So glad you enjoyed them.
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!