Dec 23 10
at 10:41 AM
Peppermint Crunch Double Chocolate Cookies
I LOVE the combination of peppermint and chocolate, so in addition to yesterday’s Cookie Cutter Peppermint Bark, I made cookies that feature these flavors, too! This recipe made TONS of cookies, so it was just perfect for our Cookie Boxes. I’ve got some last minute crafting to do and Cookie Boxes to deliver, so on with the recipe!
Peppermint Crunch Double Chocolate Cookies
from Red Couch Recipes
Ingredients:
- 1 cup butter
- 1 cup brown sugar
- 1 cup white sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/3 cup unsweetened cocoa powder
- 2 cups flour
- 1 cups semi-sweet or milk chocolate chips
- 1 cup Andes Peppermint Crunch Chips
- 1 cup walnuts — optional
- Crushed Peppermint to decorate
- White chocolate to decorate
In a medium bowl, cream sugars with butter until smooth. Beat in the eggs, one at a time and add vanilla. Add baking powder, salt, and cocoa powder. Next add flour, one cup at a time, beat in well. Stir in chocolate chips and nuts. Roll tablespoons of dough into rounds and bake in 350 degree oven for 8 to 10 minutes. Do not over bake! Cool on wire rack for 2 minutes. Decorate with crushed peppermint and white chocolate drizzles. Hint: Press the crushed peppermint on cookie right after it gets out of the oven so that it can stick on the cookie.
