Bready or Not: Cocoa Peppermint Cookies

I bake a wide variety of things and send the goodies along with my husband to his work. When the guys there say, “These cookies are among the best ever,” that makes me take notice.

I first found this recipe on a bag of Andes Baking Chips, dubbed with the long name of “Andes Double Chocolate Peppermint Crunch Cookies.” Whew. I modified it by taking out the nuts (they just don’t pair well with peppermint, I think) and compensating by adding more mint chocolate chips. Because you can’t go wrong with that.

I chilled the dough, since that often produces better cookies, and I was surprised at how much this dough still spread. Be sure you space out those dough balls!

These cookies would be fantastic for a holiday cookie exchange or to give as a gift. The Andes chips look fantastically festive against the backdrop of rich dough… and you know what? They taste darn good, too.

Modified from a recipe found on Andes Peppermint Crunch Chips package; also found online.

Print Recipe

Bready or Not: Cocoa Peppermint Cookies

These chewy, mildly crunchy cookies are loaded with chocolate and peppermint goodness. [Recipe is modified from one that is printed on Andes Baking Chip bags.]

Course: Dessert, Snack

Keyword: chocolate, coffee, cookies, holiday, mint

Author: Beth Cato

Ingredients

• 1 cup unsalted butter 2 sticks
• 2 Tablespoons espresso powder
• 2 cups plus 2 Tablespoons all-purpose flour
• 3/4 cup baking cocoa sifted
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup brown sugar packed
• 1/2 cup white sugar
• 2 large eggs room temperature
• 1 teaspoon vanilla extract
• 1 package Andes Peppermint Crunch Baking Chips 10 oz
• 4 ounces semi-sweet chocolate chips or milk chocolate or chopped candy bars
• 1 cup mint chocolate chips

Instructions

• In a small saucepan on low heat, melt the butter with the espresso powder, stirring often. When the two are incorporated, remove the pan from heat and set aside to cool for an hour.
• In a medium bowl, sift together the main dry ingredients: flour, cocoa, baking soda and salt.
• Now it's time for the big mixing bowl. Pour in the cooled butter mixture, then add the white sugar, brown sugar and vanilla extract. Beat at medium speed for a few minutes until it's all creamy. Beat in the eggs, one at a time. Gradually work in the flour mixture a bit at a time until it's just blended. Now stir in the Andes Chips and the extra chocolate.
• Wrap the dough in plastic wrap and stash it in the fridge to chill for a few hours or days, or even freeze it.
• When it's time to bake, preheat oven to 350-degrees.
• Drop the dough in rounded tablespoons about two inches apart on a greased or parchment-lined baking sheet; note that this dough does spread, even when the dough is chilled.
• Bake for 10 to 12 minutes. Let them rest of the cookie sheet a few more minutes to set, the transfer to a wire rack to finish cooling.
• OM NOM NOM!