Andes Double Chocolate Peppermint Crunch Cookies Recipe
Delight in these Andes Double Chocolate Peppermint Crunch Cookies, a perfect blend of rich chocolate, refreshing peppermint, and a hint of coffee. Infused with Andes Peppermint Crunch Baking Chips and semi-sweet chocolate chunks, these cookies offer a deliciously festive treat that’s ideal for holiday gatherings or anytime you crave a decadent, chocolaty snack.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: Approximately 4 dozen cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter
- 2 tablespoons instant coffee granules
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 cups plus 2 tablespoons all-purpose flour
- 3/4 cup baking cocoa
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Sweeteners
- 1 cup brown sugar, firmly packed
- 1/2 cup granulated sugar
Add-ins
- 1 package (10 oz.) Andes® Peppermint Crunch Baking Chips
- 1 (4 oz.) bar semi-sweet chocolate, chunked
- 1 cup coarsely chopped pecans or walnuts (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the proper temperature by the time your dough is ready.
- Melt Butter and Dissolve Coffee: In a small saucepan over low heat, melt the unsalted butter and stir in the instant coffee granules until completely dissolved. Remove from heat and allow it to cool to approximately room temperature to avoid cooking the eggs in the later steps.
- Prepare Dry Ingredients: In a medium bowl, sift together the all-purpose flour, baking cocoa, baking soda, and salt. Set this mixture aside.
- Cream Butter Mixture with Sugars: In a large bowl, combine the cooled butter-coffee mixture with both the brown sugar and granulated sugar, along with the vanilla extract. Using an electric mixer on medium speed, beat until the mixture is creamy and well blended.
- Add Eggs: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
- Incorporate Dry Ingredients: Gradually add the flour mixture to the wet ingredients, one-third at a time, beating on low speed just until combined. Avoid overmixing to maintain tender cookies.
- Fold in Add-ins: Stir in the Andes Peppermint Crunch Baking Chips, chunked semi-sweet chocolate, and chopped nuts if using, ensuring even distribution throughout the dough.
- Shape Cookies: Drop rounded tablespoons of dough onto ungreased or parchment-lined baking sheets, spacing them about 2 inches apart to allow for spreading.
- Bake: Bake in the preheated oven for 10-12 minutes, until the cookies are set and slightly firm on the edges but still soft in the center.
- Cool: Let the cookies rest on the baking sheet for 1 minute after removing from the oven, then transfer them to wire racks to cool completely before serving.
Notes
- Be sure to cool the melted butter and coffee mixture completely before adding eggs to prevent scrambling.
- You can substitute pecans with walnuts or omit nuts altogether if preferred.
- For softer cookies, bake closer to 10 minutes; for a crisper edge, bake up to 12 minutes.
- Store cookies in an airtight container at room temperature for up to 5 days to maintain freshness.
- Freezing the dough is possible; shape dough balls and freeze before baking, adding a couple of extra minutes to baking time.
Keywords: Andes cookies, double chocolate, peppermint cookies, holiday cookies, chocolate peppermint, coffee infused cookies
