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
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.
Made these with my daughter yesterday and they turned out dry and crumbly. Any suggestions as to why this happened? We followed your recipe to the tea and used your high altitude suggestions since we are at 6,500 ft. I was really hoping for that chewy, chocolate cookie and would love to make it work. Thanks.
Hi Cynthia – 6,500 ft. is really high altitude – you’ll need to make even more changes. Here’s a guide I like https://cityhomecountryhome.blogspot.com/2010/08/high-altitude-baking-and-candy-making.html. Also, how you measure your flour makes a big difference http://www.barbarabakes.com/how-to-measure-flour/. You may also need to reduce your cook time or check your oven with an oven thermometer to make sure your oven is cooking at the correct temperature. Good luck! 🙂
Made these for the second year in a row! I think they’ve eclipsed gingerbread as my favorite Christmas cookie. 🙂
Also – used Andes last year but couldn’t find them this year so I just chopped up a bag of peppermint kisses.
Thanks for taking the time to let me know. Merry Christmas Heather!
Love these cookies! They are definitely not dry at all. I love the consistency and have made them a number of times. The whole family loves them!
Thanks Jennie! I really appreciate you taking the time to let me know your family loves them and that you’ve made them several times.
The batter was a little dry, which had me worried. But these made a really great fudgy and — more importantly — easy cookie to go along with more time-intensive decorated sugar cookies for the cookie platters we give to our neighbors. Thanks!
These are HORRIBLE!!!!!! DRY!DRY!DRY!! Ruined a lot of great ingredients and wasted a lot of precious time.
Oh..you only post positive comments?
I review comments before they’re published to avoid offensive comments.
Hi Kathy – sorry you had troubles with the recipe. I’m not sure what went wrong for you, but these are definitely not a dry cookie. Did you make any changes? Or maybe you left out an ingredient?
Just made these cookies (with the help of my 2 1/2 year old grandson) and they are delicious! Diane
What a fun way to spend time with your grandson. Glad you enjoyed the cookies.