Double Chocolate Peppermint Crunch Cookies
Chocolate peppermint cookies with an amazing crunch!
Servings: 24
Calories: 219kcal
Ingredients
- 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
Instructions
- In a double boiler, add the 2 cups chocolate chips and stir until melted and smooth.
- Place 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.
- 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 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.
Nutrition
Serving: 1 | Calories: 219kcal | Carbohydrates: 29g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Cholesterol: 27mg | Sodium: 107mg | Fiber: 2g | Sugar: 21g