Double Chocolate Peppermint Crunch Cookies

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! 

What You Need for Peppermint Crunch Cookies

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.

How To Make Peppermint Crunch Cookies

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 Chocolate Ooey Gooey Bars or this roundup of 22 Amazing Brownie Recipes!

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Double Chocolate Peppermint Crunch Cookies

Yield: 24

Prep Time: 30 minutes

Cook Time: 9 minutes

Total Time: 39 minutes

Chocolate peppermint cookies with an amazing crunch!

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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

1. In a double boiler, add the 2 cups chocolate chips and stir until melted and smooth.
2. Place ⅔ cup of the melted chocolate into a small metal bowl.
3. Whisk flour, cocoa powder, baking powder, and salt in a medium bowl.
4. Set aside.
5. Using an electric mixer, beat butter in large bowl until creamy.
6. Add sugar and vanilla extract and beat until smooth.
7. Add eggs; beat until well incorporated.
8. Add in the melted chocolate from the medium bowl.
9. Add dry ingredients and mix until well blended.
10. Stir in remaining ½ cup chocolate chips and the Andes chocolate.
11. Preheat oven to 350 degrees.
12. Scoop out tablespoons full of dough and form a round ball.
13. Place onto the cookie sheet that was lined with parchment paper.
14. Bake cookies for 8 to 9 minutes.
15. Cool cookies on the baking sheet for 5 minutes.
16. Transfer cookies to racks to cool completely.

Nutrition Information:

Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 219Total Fat: 11gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 27mgSodium: 107mgCarbohydrates: 29gFiber: 2gSugar: 21gProtein: 3g

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