Name: Chocolate Peppermint Crunch Cookies
Prep time: 10 min
Total time: 18 min
Ingredients: 3/4 c butter (softened); 1 c sugar; 1/2 c brown sugar (lightly packed); 2 eggs (extra large); 1/2 tsp peppermint extract; 1 1/2 c flour; 1/2 c cocoa powder; 1/2 tsp baking soda; 1/2 tsp baking powder; 1/2 tsp salt; 1 c Andes Peppermint Crunch baking chips

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These Chocolate Peppermint Crunch Cookies are rich, chocolate cookies bursting with crunchy peppermint flavor, perfect for your Christmas time cookie exchanges!

Can you believe Christmas is in a week?! Where did this year go? Christmas time means a lot of things and one of my favorite is cookies. For me when it comes to cookies its all about the chocolate! Whether they are chocolate cookies (my favorite) or loaded with chocolate chips, I just can’t resist a soft chewy chocolate cookie.

During the holidays chocolate and mint just seem to go hand in hand so I figured why not mix them together into one tasty treat. I can’t get enough chocolate and peppermint together, two of my favorite treats to make during the holidays are these Dark Chocolate Peppermint Truffles and these incredibly easy to make Peppermint Crunch Cookie Bars.

I made these with Nielsen Massey’s pure peppermint extract, it really kicks up the flavor! They even sell it in a cute little bundle, featuring their Madagascar Bourbon Pure Vanilla Extract, Pure Almond Extract and Pure Peppermint Extract. You can give the gift of baking this season with Nielsen-Massey’s Holiday Flavors Bundle. I know it’s a present I would be happy to receive!

These Chocolate Peppermint Crunch Cookies are the perfect cookie for all you chocolate mint lovers out there and makes a great addition to your holiday baking list. Share these with your family and friends this Christmas and you’ll be sure to make the “Nice List,” enjoy and happy baking!

Chocolate Peppermint Crunch Cookies

Course Dessert

Keyword chocolate, christmas, cookies, peppermint

Prep Time 10 minutes

Total Time 18 minutes

Servings 3 dozen

Author Emily

Ingredients

3/4 c butter softened
1 c sugar
1/2 c brown sugar lightly packed
2 eggs extra large
1/2 tsp peppermint extract
1 1/2 c flour
1/2 c cocoa powder
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 c Andes Peppermint Crunch baking chips

Instructions

Preheat your oven to 350º F and line two baking sheets with parchment or a silicone baking mat.
In the bowl of your stand mixer or with an electric hand mixer cream together the butter and sugars.
Add the eggs one at a time and mix well, next add the peppermint extract.
In a mixing bowl sift together the flour, cocoa powder, baking soda, baking powder and salt.
Add the flour mixture to the butter mixture and mix until combined, then stir in the baking chips.
Using a 1 1/2 Tbs cookie scoop, scoop the dough into rounds and place 2" apart on the baking sheets.
Bake for 8-9 minutes, remove from the oven and let cool for 3 minutes on the pans, serve warm or transfer to a wire rack to cool completely and store in an air tight container for up to 3 days.