Go Back
–+ servings
These Double Chocolate Peppermint Crunch Cookies are such and easy dessert recipe, and you won’t 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!
Print Recipe
5 from 1 vote

Double Chocolate Peppermint Crunch Cookies

Chocolate peppermint cookies with an amazing crunch!
Prep Time30 minutes
Cook Time9 minutes
Total Time39 minutes
Course: Dessert
Cuisine: American
Servings: 24
Calories: 219kcal
Author: Kelly Stilwell

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