I'm a fan of the Andes baking chips. I've make these Andes Mint Cookies often. The green bag is mint and the red bag is peppermint. The red Andes peppermint baking chips are only found during the Holidays, and I have found the cheapest price for them (right around $2.50) at Walmart.
These Double Chocolate Andes Peppermint Cookies are the perfect cookies to start your Holidays off right. They have just the right amount of chocolate and peppermint. Even my non-chocolate eating (well he eats chocolate but doesn't enjoy it) husband has been found eating one of these cookies after every meal as of late. They are delicious even for the non-chocolate or peppermint fan, and they are absolutely scrumptious if you do love the chocolate peppermint combination like myself.
This weekend we cut down a tree in our yard to make way for a trampoline for the kids. We had some super nice people, that we didn't even know, offer to help us cut it down for free. I gave them a plate of these cookies as payment. I'm not sure who got the better deal; they seem to think they did.
Double Chocolate Andes Peppermint Cookies
Recipe: Alohamora adapted from Andes
Active Time: 20 minutes
Inactive Time: 30-45 minutes
Servings: Large cookies (3Tbsp scoops) makes 2 dozen. Medium cookies (1 1/2 Tbsp scoops) makes 3-4 dozen.
1 c. butter, softened
1 c. brown sugar, packed
1/2 c. sugar
2 tsp vanilla3/4 c. cocoa
2 c. and 2 Tbsp flour, unbleached
1/2 tsp baking soda
1/4 tsp salt
1 pkg (10 oz) Andes Peppermint Crunch baking chips
1 c. chocolate chips (I prefer milk chocolate)
- Preheat oven to 325 degrees and lay a silicone baking mat or parchment paper on a baking pan.
- In a large bowl or stand mixer cream the butter and sugar together until it is light and fluffy.
- Add the eggs and vanilla one at time mixing in between each addition until just combined. Scrape the sides of the bowl as necessary.
- Add the following ingredients, in order on top of your butter mixture, cocoa, flour, baking soda, and salt and mix until just combined. Don't over mix the dough or your cookies will be tough and the texture will not be correct.
- Add the Andes peppermints and the chocolate chips and mix until just combined.
- Using a large or medium scoop place cookie dough balls on the prepared pan.
- Bake your cookies at 325 for 9-13 minutes. For medium cookies, 1 1/2 Tbsp cookie dough balls, bake between 9-11 minutes. For large cookies, 3 Tbsp balls, bake between 11 and 13 minutes.
- Bake your cookies until they are only slightly shiny, and let them finish cooking on the pan. Let them cool for 5-8 minutes before removing them to a cooling rack.
- Enjoy with milk for breakfast, lunch, dinner, snack, and dessert!
- Store your cookies in an airtight container.
Happy Double Chocolate Andes Peppermint Cookies eating!