These Double Chocolate Peppermint Crunch Cookies are such an easy dessert recipe, and I doubt you’ll find anyone else bringing them to the cookie exchange! So full chocolate with bits of peppermint, this is one of my favorite recipes for Christmas and the winter holidays!
Double Chocolate Peppermint Crunch Cookies
2 1/2 cups chocolate chips divided
1 1/2 cups flour
1/4 cup cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup unsalted sweet cream butter, softened
1 cup sugar
1 teaspoon vanilla extract
2 large eggs
1/2 cup of Andes peppermint crunch chocolate.
In a double broiler, add the 2 cups chocolate chips and stir until melted and smooth.
Place 2/3 cup of the melted chocolate into a small metal bowl (If there is any left, reserve for drizzling)
Whisk flour, cocoa powder, baking powder and salt in medium bowl. Set aside.
Using electric mixer, beat butter in large bowl until creamy.
Add sugar and and vanilla extract, then beat until smooth.
Add eggs; beat until well incorporated.
Add in the melted chocolate from the medium bowl.
Add dry ingredients and mix until well blended.
Stir in remaining 1/2 cup chocolate chips and the Andes chocolate
Preheat oven to 350 degrees
Scoop out one tablespoonful of dough and form a round ball.
Place onto cookie sheet that was lined with parchment paper.
Bake cookies for 8 to 9 minutes.
Cool cookies on baking sheet 5 minutes.
Transfer cookies on parchment paper to racks to cool completely.