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.
- 1 3/4 cups flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 1/4 cups unsweetened 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
- 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.
Amount Per Serving: Calories: 139Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 14mgSodium: 121mgCarbohydrates: 22gFiber: 1gSugar: 15gProtein: 2g
Nutrition information is calculated by Nutritionix and may not always be accurate.