These cute little dark chocolate and peppermint crunch cookies are perfect for the holiday, so I have included them in the holiday gift baskets I’m making this year! Each little cookie bakes up to around 2 inches and has a slightly cakey texture in the center with a slightly crisp edge.
The addition of the Andes Peppermint Crunch give the perfect amount of holiday flavor, texture and color. I included the Peppermint Crunch in the dough and also dipped the tops of each ball in more Peppermint Crunch before baking for lots of peppermint goodness.
Each dough ball is approximately 2 teaspoons of dough (or a #70 scoop) and you can easily bake 12 cookies per cookie sheet as they do not spread a lot. Here is how you can make your own:
This is my variation of a Cooks Country recipe called Marvelous Chocolate Mint Cookies. Their recipe uses Andes chocolate mints melted on top of the warm cookies right out of the oven. I decided on the Andes Peppermint Crunch for the texture, flavor and color that these seasonal baking chips bring.
Peppermint Crunch Chocolate Cookies
makes 3 dozen cookies
1 1/4 cups all purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
6 Tablespoons butter
3/4 cup packed light brown sugar
6 ounces bittersweet chocolate, chopped
1 large egg
1 cup Andes Peppermint Crunch Baking Chips
extra Andes Peppermint Crunch Baking Chips in small bowl for tops of cookies
1. Whisk together flour, baking soda, and salt in medium bowl. Melt butter and brown sugar in medium saucepan over low heat. Add chocolate, cover pan with lid, and let stand off heat until chocolate melts, about 4 minutes. Stir until smooth, transfer chocolate to bowl of electric mixer, and let cool, about 10 minutes.
2. With electric mixer on medium speed, beat egg into cooled chocolate mixture until thoroughly combined. Reduce speed to low and mix in flour mixture and 1 cup Andes Peppermint Crunch Baking Chips until just combined, about 1 minute. Cover dough with plastic wrap and refrigerate until firm, about 1 hour.
3. During the last 30 minutes of chilling the dough, adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees. Line 2 baking sheets with parchment paper or Silpats.
4. Roll 2 teaspoons dough (#70 dough scoop) into 1-inch balls and dip/press into the extra Peppermint Crunch to cover the top. You should be able to bake 12 cookies per sheet. Bake until cookies are just set, 10 to 12 minutes, rotating and switching baking sheets halfway through baking time. Remove from oven and transfer to rack to cool completely, about 30 minutes.
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