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!
For chocolate lovers, I do have a lot of deliciousness for you! After you make these cookies, think about making this Sacher Torte or these Hot Chocolate Mug Cakes.
Ingredients
During the holidays, I have most of these ingredients in my pantry and fridge.
You will need chocolate chips, flour, cocoa powder, baking powder, salt, unsalted butter, sugar, real vanilla extract, eggs, and
Andes peppermint crunch chocolate.
Directions
In a double boiler, add the 2 cups chocolate chips and stir until melted and smooth.
Place ⅔ cup of the melted chocolate into a small metal bowl.
Whisk flour, cocoa powder, baking powder, and salt in a medium bowl. Set aside.
Using an electric mixer, beat butter in large bowl until creamy.
Add sugar and vanilla extract and 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 ½ cup chocolate chips and the Andes chocolate.
Preheat oven to 350 degrees.
Scoop out tablespoons full of dough and form a round ball.
Place onto the cookie sheet that was lined with parchment paper or reusable baking mats. (This is the brand I use.)
Bake cookies for 8 to 9 minutes.
Cool on the baking sheet for 5 minutes.
Transfer the peppermint crunch cookies to racks to cool completely.
Looking for more dessert deliciousness? Try these Peanut Butter Brownies or this roundup of 22 Amazing Brownie Recipes!
Double Chocolate Peppermint Crunch Cookies
Ingredients
- 2 ½ cups chocolate chips divided
- 1 ½ cups flour
- ¼ cup cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup unsalted sweet cream butter softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- ½ cup of Andes peppermint crunch chocolate
Instructions
- In a double boiler, add the 2 cups chocolate chips and stir until melted and smooth.
- Place ⅔ cup of the melted chocolate into a small metal bowl.
- Whisk flour, cocoa powder, baking powder, and salt in a medium bowl.
- Set aside.
- Using an electric mixer, beat butter in large bowl until creamy.
- Add sugar and vanilla extract and 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 ½ cup chocolate chips and the Andes chocolate.
- Preheat oven to 350 degrees.
- Scoop out tablespoons full of dough and form a round ball.
- Place onto the cookie sheet that was lined with parchment paper.
- Bake cookies for 8 to 9 minutes.
- Cool cookies on the baking sheet for 5 minutes.
- Transfer cookies to racks to cool completely.
Kim @The Baking ChocolaTess
Yum! Those cookies look so delish! I love peppermint and chocolate together! 🙂 Visitng from Foodie Friends Friday Linky Party!
Kat @ 2 Fat Chicks
There is nothing that screams winter baking to me more than the flavors of chocolate and peppermint. Can't wait to try these!
~K
Kelly Stilwell
Thank you, Kat. So glad you like them! Happy holidays!
DJ
These look delicious! I just love peppermint. It's my favorite fall flavor. These would be perfect with a cup of hot cocoa.
Lisa Brown
love the chocolate and peppermint together, great combination 🙂