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!
Make sure you subscribe to my email list to get all my new recipes delivered right to your inbox!
You can also follow me on Instagram, Facebook, or Pinterest for even more!
Peppermint Crunch-Chocolate Chip Cookies
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.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield: 48 Serving Size: 1Amount Per Serving: Calories: 135Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 20mgSodium: 39mgCarbohydrates: 17gFiber: 0gSugar: 11gProtein: 2g
Carolene says
Made today, everyone loves them!
amanda says
Yay, I’m so happy they turned out well! :)
nicole @ I am a honey bee says
I’m using those chips in brownies tonight!
Cathy @ Noble Pig says
So simple and lovely! How perfect is this!!??
natalie@thesweetslife says
i’ve seen a few different peppermint cookies i’m dying to try this season! yum!
Dorothy @ Crazy for Crust says
These cookies would not last long in my house, let me tell you. I love December – cookie month!
Julie @ Table for Two says
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!
Katrina @ In Katrina's Kitchen says
I have a bag of these I need to put to good use.
Steph says
Coookies!!!! MMMMM
Tracey says
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 :)