Andes Peppermint Crunch Cookies are made with our delicious homemade peppermint extract, white chocolate chips and Andes Peppermint Crunch Chips. One of the most amazing cookie recipes you'll enjoy this holiday season!
Hurray!! I can officially post Christmas recipes!
We love Christmas around our house and can't wait until December to post our favorite recipes and traditions. We also love seeing what your favorite traditions are. A few weeks back I posted a recipe that included our homemade peppermint extract. If you don't have homemade peppermint extract, don't worry. You can still make these cookies, and even give them as a gift.
Andes Peppermint Crunch Cookies
Ingredients
- 1 cup unsalted butter
- 1 ½ cups brown sugar
- 2 eggs
- 1 tsp pure vanilla extract
- ⅛-1/4 tsp peppermint extract
- 2 ½ cups unbleached all purpose flour
- ½ tsp. baking soda
- ½ tsp. salt
- ½ cup cocoa powder
- 1 cup Andes® Peppermint Crunch Baking Chips
- 1 cup white chocolate chips
Instructions
- Preheat oven to 350° F. Lightly grease a cookie sheet, then set aside.
- In the bowl of your mixer, cream the butter and brown sugar on medium speed until light and fluffy (about 5 minutes).
- Reduce the mixer speed to low and stir in the eggs, vanilla and peppermint extract.
- In a separate bowl, stir together the flour, baking soda, salt and cocoa. Slowly add the flour mixture to the mixer. Stop and scrape the bowl if necessary.
- Fold in the Andes® Peppermint Chips and white chocolate chips.
- Drop cookie dough by tablespoons onto the lightly greased cookie sheet. Leave two inches space between cookies.
- Bake cookies at 350 degrees for 10-12 minutes. Remove from oven and allow cookies to cool on cookie sheet for several minutes before moving to a wire rack to finish cooling completely.
This is such a great holiday dessert! I love this! Yum!