Double Chocolate Peppermint Chunk Cookies
A great way to spice up your cookies for the holiday is to add some peppermint! That is literally all I did with these cookies. This recipe is actually already on the site as Double Chocolate Mint Cookies. Instead of Andes candies, in this recipe I use Ghirardelli Peppermint Chunks. I found them at Walmart. You could also use Andes Peppermint Chunks as well. I have seen these at our local Kroger store. I really don’t think you can go wrong with chocolate and peppermint! These cookies will disappear quickly – I promise!
Double Chocolate Chip Mint Cookies
Soft chocolate cookies filled with dark chocolate chips and crushed mint Andes Candies.
Ingredients
- 1 1/2 cups flour
- 1 cup cocoa
- 1 tsp baking soda
- 1 tsp salt
- 1 cup butter
- 1 1/4 cups brown sugar packed
- 3/4 cup sugar
- 2 eggs
- 2 tsp vanilla
- 2 cups semi-sweet or dark chocolate chips
- 1 cup crushed Andes Creme de Menthe candies
Instructions
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Preheat oven to 350° F. Line 2 baking sheets with parchment paper.
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In a small bowl whisk together the dry ingredients.
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In the bowl of a mixer, cream the butter and sugars. Add the eggs and vanilla and mix until fluffy.
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Add the flour mixture and mix until combined.
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Add chocolate chips and Andes. You can buy these as baking chips or just crush a whole package. Mix until combined.
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With a medium ice cream scoop, drop cookie dough onto prepared cookie sheets. Bake for 11-13 minutes. Let cool for 8 minutes on pan and then transfer to a cooling rack.
