Double Chocolate Peppermint Crunch Cookies
Teresa’s Bake Shop – Christmas Cookie Extravaganza – 2012
Double Chocolate Peppermint Crunch Cookies are amazing. Do you enjoy the pleasant fragrances of chocolate and peppermints wafting through the air in your home? Are you pleased by a delightful bite of chocolate chips and peppermint chips in a dark chocolate chewy cookie? Are you looking for a new recipe to try out on your family or guests? Then you can be wowed with this delicious cookie!
Follow Me On Instagram!
I bought a lot of the Andes Peppermint Baking Chips back in November because they are hard to find and I wanted to have plenty for holiday baking. I was looking through the recipes at Andes Mints to see what they had and I found this delicious looking cookie!
I omitted the coffee powder but if you like it you can add that back into the recipe. I also substituted chocolate chips for grated chocolate shavings from a chocolate bar (I was short on time and baking too many at a time to make that feasible). But other than that I pretty much left their recipe intact.
So here is my version of Double Chocolate Peppermint Crunch Cookies. I think you will like it. If you adore chocolate and peppermint AND like them together, you will love trying out this recipe. Be forewarned, however. Andes Peppermint baking chips are not easy to find. Generally speaking, you will only find them in November or December each year. So buy plenty and enjoy!
When I initially posted this recipe in December 2012, I was still using an iPhone 3 for a camera so my pictures were not as clear as I would have liked. Plus, they were too gaudy with Christmas decorations in the background. Sometimes less really is more!
I recently remade these cookies (December 2016) for John to divvy up among different departments at his place of business as part of our Christmas Cookie Extravaganza. Chocolate and peppermint are amazing in these scrumptious cookies. Enjoy.
Double Chocolate Peppermint Crunch Cookies are great cookies for holiday parties, Cookie Exchanges and gift giving.
There are lots of peppermint baking chips, chocolate chips, and pecans in every bite. And, did I say this is a CHOCOLATE cookie??? Ummmmmm.
Your family, not to mention company, will love Double Chocolate Peppermint Crunch Cookies. They’re also relatively easy to throw together. Take these along with you to your office parties and people will be climbing out of the woodwork to get one!
Here’s what I did.
I used these ingredients.
Place softened butter in a large mixing bowl. Add brown sugar, white sugar, cocoa, salt, baking soda, vanilla and eggs.
Cream everything with an electric mixer until smooth.
Add UNBLEACHED all-purpose flour. Bleached flour toughens baked goods. Add Andes Peppermint Baking Chips, chocolate chips and finely diced pecans or walnuts.
Mix all the ingredients together with a wooden spoon.
Spray cookie sheets with cooking spray. Roll mixture into balls and place on sprayed cookie sheets. You can press mixture down with your hand or with a fork in criss-cross fashion if you desire. That will help the cookies flatten a little more.
Bake at 350 for 12-15 minutes or until done. (My cookies took about 20 minutes to bake completely).
Double Chocolate Peppermint Crunch Cookies are certainly a cookie for chocoholics! This festive cookie is great for holiday baking.
Don’t forget to leave a plate of cookies under your tree for Santa!
If you enjoy chocolate and peppermint together, you’ll love these cookies.
Here’s the recipe.
DOUBLE CHOCOLATE PEPPERMINT CRUNCH COOKIES
(Recipe adapted from Andes Mints)
Double Chocolate Peppermint Crunch Cookies
Equipment
- 2 large 18x26" cookie sheet pans
- 1 large mixing bowl
- 1 electric mixer
- 1 wooden spoon
- measuring cups
- measuring spoons
- 1 spatula
- 1 nut chopper if nuts are not previously chopped
- 2 wire cooling racks
Ingredients
- 1 cup unsalted butter softened
- 2 1/2 cups UNBLEACHED all-purpose flour
- 3/4 cup baking cocoa
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1 cup light brown sugar firmly packed
- 1/2 cup granulated sugar
- 2 large eggs room temperature
- 1 tsp. vanilla extract
- 10 oz. pkg. Andes peppermint crunch baking chips
- 1 cup chocolate chips
- 1 cup pecans coarsely chopped, or walnuts, optional (measure after chopping)
Instructions
- Preheat oven to 350° F.
- In a mixing bowl add the cocoa, then granulated sugar, brown sugar, vanilla, eggs, baking soda and salt.
- Beat with an electric mixer until well mixed.
- Stir in the flour, Andes Peppermint Crunch Baking Chips, chocolate chips and nuts with a wooden spoon until very thoroughly combined.
- Don’t mix with an electric mixer or cookies will be tough.
- Spray cookie sheets with cooking spray.
- Roll dough into balls and place on cookie sheets.
- Bake for 12-15 minutes. (I think mine took about 20 minutes).
- Let rest on baking sheet for 5 minutes then transfer to wire racks to cool completely.
- Rotate cookie sheets on oven racks halfway through baking time.
- Cool completely.
Notes
Recipe adapted from Andes Mints.
© Can’t Stay Out of the Kitchen
Nutrition
- 1 cup unsalted butter
- 3 cups UNBLEACHED all-purpose flour
- 3/4 cup baking cocoa
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1 cup brown sugar, firmly packed
- 1/2 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 package (10 oz.) [url href=”http://www.tootsie.com/candy/andes-mints” target=”_blank” title=”andes mints”]Andes® Peppermint Crunch Baking Chips[/url]
- 1 cup chocolate chips
- 1 cup coarsely chopped pecans or walnuts (optional)
- Preheat oven to 350° F.
- In a mixing bowl add the cocoa, then sugar, brown sugar, vanilla, eggs, baking soda and salt.
- Beat with an electric mixer until well mixed.
- Stir in the flour, Andes Peppermint Crunch Baking Chips, chocolate chips and nuts with a wooden spoon.
- Don’t mix with an electric mixer or cookies will be tough.
- Spray cookie sheets with cooking spray.
- Roll dough into balls and place on cookie sheets.
- Bake for 10-12 minutes. (I think mine took about 14 minutes).
- Let rest on baking sheet for 5 minutes then transfer to wire racks to cool completely.
Double Chocolate Peppermint Crunch Cookies can easily be made up any time of the year.
Your kids or grandkids will love these tasty treats.
You may also enjoy these delicious recipes!
Double Chocolate Mint Brownies
Holiday Chocolate Mint Cookies
Double Chocolate Peppermint Crunch Cookies
Equipment
- 2 large 18×26" cookie sheet pans
- 1 large mixing bowl
- 1 electric mixer
- 1 wooden spoon
- measuring cups
- measuring spoons
- 1 spatula
- 1 nut chopper if nuts are not previously chopped
- 2 wire cooling racks
Ingredients
- 1 cup unsalted butter softened
- 2 1/2 cups UNBLEACHED all-purpose flour
- 3/4 cup baking cocoa
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1 cup light brown sugar firmly packed
- 1/2 cup granulated sugar
- 2 large eggs room temperature
- 1 tsp. vanilla extract
- 10 oz. pkg. Andes peppermint crunch baking chips
- 1 cup chocolate chips
- 1 cup pecans coarsely chopped, or walnuts, optional (measure after chopping)
Instructions
- Preheat oven to 350° F.
- In a mixing bowl add the cocoa, then granulated sugar, brown sugar, vanilla, eggs, baking soda and salt.
- Beat with an electric mixer until well mixed.
- Stir in the flour, Andes Peppermint Crunch Baking Chips, chocolate chips and nuts with a wooden spoon until very thoroughly combined.
- Don’t mix with an electric mixer or cookies will be tough.
- Spray cookie sheets with cooking spray.
- Roll dough into balls and place on cookie sheets.
- Bake for 12-15 minutes. (I think mine took about 20 minutes).
- Let rest on baking sheet for 5 minutes then transfer to wire racks to cool completely.
- Rotate cookie sheets on oven racks halfway through baking time.
- Cool completely.