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Chocolate Peppermint Crunch Cookies
- 3/4 cup unsalted butter, softened
- 1 cup sugar
- 1/2 cup brown sugar
- 2 eggs
- 1/2 teaspoon peppermint extract
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup Andes Peppermint Crunch baking chips
Preheat your oven to 350 degrees F and line two baking sheets with parchment paper or a silicone baking mat.
In the bowl of your stand mixer (or a large mixing bowl with an electric hand mixer) cream together the butter and sugars.
Add the eggs, one at a time, and mix well. Next add the peppermint extract. Mix to combine.
In a medium mixing bowl, sift together the flour, cocoa powder, baking soda, baking powder and salt.
Add the flour mixture to the butter mixture and mix until combined. Then, stir in the baking chips by hand.
Using a small cookie scoop (1 1/2 tablespoons) to portion the dough into rounds. Place 2-inches apart on the baking sheets.
Bake for 8-9 minutes. Remove from the oven and let cool for 3 minutes on the pans. Serve warm or transfer to a wire rack to cool completely. Store in an air tight container for up to 3 days.