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I hope everyone enjoyed their holidays, and are enjoying your time off, if you’re fortunate enough to have some! I know this might be a little late, but it’s still December so it’s okay to post a peppermint recipe, right? I found these delicious baking chips last year, and they were available this year, too. Andes peppermint crunch baking bits. Super good… Creamy white chocolate bits with a little bit of crunch to them, and candy cane coloring and flavor. What better way to use them than with chocolate! Personally, I love these chocolate cookies. They’re rich, but stand up to the peppermint flavor perfectly. And the little baking chips look so cute nestled in the cookies! If you’re a fan of rich chocolate and peppermint, you’ll love these cookies!Chocolate Peppermint Crunch Cookies

1 cup unsalted butter, cold and cubed
1¼ cup sugar
2 large eggs
½ cup dark cocoa powder
½ teaspoon peppermint extract
2¼ cups all-purpose flour
¼ teaspoon coarse salt or table salt
1 teaspoon baking powder
1 (10-ounce) bag Andes peppermint crunch baking bits
1 cup semi-sweet chocolate chips

Preheat the oven to 350 degrees F. Line baking sheets with parchment paper or silicone baking mats.

In the bowl of an electric mixer, cream the butter and sugar on medium-high speed until light and fluffy, about 2 to 3 minutes. Blend in the eggs one at a time, scraping down the bowl as needed. Mix in the cocoa powder and peppermint extract until well blended. Add the flour, salt and baking powder to the bowl and mix on low speed just until incorporated. Gently fold in the baking chips and chocolate chips. On a work surface or against the side of the mixing bowl, mix the dough by hand to ensure even distribution of the chocolate chips.

Divide the dough equally into 16 or 20 pieces. Roll each portion of dough into a ball and flatten just slightly into a disc. Place on the prepared baking sheets, a few inches apart. Bake 16 to 20 minutes, or until the cookie edges are set. Let cool on the baking sheets 5-10 minutes, where they will finish cooking, then transfer to a wire rack to cool completely.

Source: Adapted from Annie’s Eats

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