Name: Peppermint Crunch-Chocolate Chip Cookies
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 48
Ingredients: 2 1/2 cups all-purpose flour; 3/4 teaspoon baking soda; 1/8 teaspoon salt; 1 cup unsalted butter, at room temperature; 1 cup packed light brown sugar; 3/4 cup granulated sugar; 1 teaspoon vanilla extract; 2 large eggs, at room temperature; 7 ounces milk chocolate chips; 7 ounces Andes Peppermint Crunch Chips

I am so excited that it’s time for one of my favorite parts of the holidays season: cookies! I plan on going cookie crazy over the next month so get excited!

This first cookie I made is so awesome. It’s like a regular chocolate chip but has the Andes Peppermint Crunch pieces throughout. This was my first time buying the Peppermint Crunch and I expected it to be like the green ones but it really does have a fun little crunch. And the red is just so festive!

I love these so much and will be including them in my Christmas Eve baking this year!

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Peppermint Crunch-Chocolate Chip Cookies

Yield: about 48 cookies

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

from Culinary Concoctions by Peabody

Ingredients

2 ½ cups all-purpose flour
¾ teaspoon baking soda
⅛ teaspoon salt
1 cup unsalted butter, at room temperature
1 cup packed light brown sugar
¾ cup granulated sugar
1 teaspoon vanilla extract
2 large eggs, at room temperature
7 ounces milk chocolate chips
7 ounces Andes Peppermint Crunch Chips

Instructions

Preheat oven to 350F. Line 2 baking sheets with parchment paper.
In a small bowl, whisk together the flour, baking soda, and salt; set aside.
Using a stand mixer fitted with the paddle attachment, beat together the butter, brown sugar, granulated sugar on medium speed just until smooth, about 2 minutes.
Beat in the vanilla and eggs, one at a time, until incorporated. Mix in the flour until just combined.
Take about 1 tablespoon of dough and roll into a ball; place on prepared sheets. Repeat with remaining dough. Take a glass (or something with a flat bottom) and gently flatten each cookie.
Bake, rotating the baking sheets midway through baking, until the cookies are very lightly browned in the centers, about 10 minutes.
Let the cookies cool on the baking sheets until firm enough to handle, then use a spatula to transfer them to a wire rack.

Comments

Tracey says

November 26, 2012 at 7:18 am

I’ve never baked with the peppermint crunch chips, I need to scope them out next time I’m shopping! I have a ton of cookies to try this next month too :)

Steph says

November 26, 2012 at 12:00 pm

Coookies!!!! MMMMM

Katrina @ In Katrina's Kitchen says

November 26, 2012 at 4:38 pm

I have a bag of these I need to put to good use.

Julie @ Table for Two says

November 26, 2012 at 7:27 pm

I definitely love the andes peppermint crunch!! i baked with them for the first time a few weeks ago and i’m a fan!! these cookies look great and i love that it’s got chocolate chips in addition to the peppermint chips!

Dorothy @ Crazy for Crust says

November 26, 2012 at 8:31 pm

These cookies would not last long in my house, let me tell you. I love December – cookie month!

[email protected] says

November 28, 2012 at 8:39 am

i’ve seen a few different peppermint cookies i’m dying to try this season! yum!

Cathy @ Noble Pig says

November 28, 2012 at 5:14 pm

So simple and lovely! How perfect is this!!??

nicole @ I am a honey bee says

December 03, 2012 at 9:39 am

I’m using those chips in brownies tonight!

Carolene says

December 23, 2017 at 12:43 pm

Made today, everyone loves them!

- amanda says
  
  December 26, 2017 at 4:26 pm
  
  Yay, I’m so happy they turned out well! :)

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