Chocolate Peppermint Crunch Cookies

Name: Chocolate Peppermint Crunch Cookies
Total time: 900 s
Yield: 36 servings
Cuisine: American
Ingredients: 1 3/4 cup all purpose flour; 2 tsp baking soda; 1/2 tsp salt; 1 1/4 cup cocoa powder; 1 cup unsalted butter ( 2 sticks ) at room temperature; 1 cup light brown sugar, packed; 3/4 cup granulated sugar; 2 large eggs; 1 tsp vanilla extract; 1 cup white chocolate chips; 1 cup chopped peppermint candy; andes chocolate candies, broken in half, about 18 candies broken in half

fenway @Fenway

These cookies came about after I made peppermint bark. It was so good that I thought a chewy cookie with the crunch of peppermint would work These are just as good as the bark but in a chewy cookie, with the same great peppermint crunch

Saved

Ingredients

15 mins

36 servings

1 3/4 cupall purpose flour
2 tspbaking soda
1/2 tspsalt
1 1/4 cupcocoa powder
1 cupunsalted butter ( 2 sticks ) at room temperature
1 cuplight brown sugar, packed
3/4 cupgranulated sugar
2large eggs
1 tspvanilla extract
1 cupwhite chocolate chips
1 cupchopped peppermint candy
andes chocolate candies, broken in half, about 18 candies broken in half

Saved

Steps

15 mins

1

Preheat oven to 350. Line cookie sheets with parchment paper
2

Whisk together in a bowl, flour, baking soda, cocoa powder, and salt until well blended.
3

In a large bowl beat butter with both sugars until light and fluffy. Add eggs and vanilla and beat in
4

Stir in flour mixture just until well combined
5

Add peppermint candy and fold it into the batter
6

Roll dough into 1 inch balls and place on prepared pans. Press a Andes Ch I colate mint half into the center of each ball
7

Bake for 9 to 11 minutes, remove them while they still are slightly soft in the middle. Cool on cookie sheets 5 minutes then transfer to racks to cool completely

Saved

Cooksnaps

Saved

fenway @Fenway

on November 11, 2015 17:16

“Fenway” passed away on 2/3/2021. For the last year she tried to teach her husband of 42 years how to cook like her. Although I will never be as good of a cook as her she did pass on her passion for cooking. Therefore, I will attempt to carry on her legacy and maintain/update her site. My wife was a Registered Nurse, a licensed deep water aerobics instructor, a mother to our 2 children and a fantastic cook. We grew up in New England but have been fortunate to live all over the US. I am now retired, missing her terribly, but thankful for all the years we had together and all her cooking lessons.