Introduction

These Andes Double Chocolate Peppermint Crunch Cookies are a delightful blend of rich chocolate and refreshing peppermint with a hint of coffee. Loaded with Andes Baking Chips and chunks of semi-sweet chocolate, they offer a perfect balance of flavors that’s sure to satisfy any sweet tooth.

Andes Double Chocolate Peppermint Crunch Cookies Recipe - Recipe Image

Ingredients

1 cup unsalted butter
2 tablespoons instant coffee granules
2 cups plus 2 tablespoons all-purpose flour
3/4 cup baking cocoa
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup firmly packed brown sugar
1/2 cup granulated sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
1 package (10 oz.) Andes® Peppermint Crunch Baking Chips
1 four-ounce bar semi-sweet chocolate, chunked
1 cup coarsely chopped pecans or walnuts (optional)

Instructions

Step 1: Preheat your oven to 350° F (175° C).
Step 2: In a small saucepan over low heat, melt the butter with the instant coffee granules until the granules are fully dissolved. Remove from heat and let cool to about room temperature.
Step 3: In a medium bowl, sift together the flour, baking cocoa, baking soda, and salt. Set this dry mixture aside.
Step 4: In a large bowl, beat the cooled butter mixture with both sugars and vanilla extract using an electric mixer at medium speed until creamy.
Step 5: Add the eggs one at a time, beating well after each addition.
Step 6: Gradually add the flour mixture in three parts, beating at low speed just until combined after each addition.
Step 7: Stir in the Andes Peppermint Crunch Baking Chips, semi-sweet chocolate chunks, and nuts (if using).
Step 8: Drop rounded tablespoons of dough about 2 inches apart onto an ungreased or parchment-lined baking sheet.
Step 9: Bake for 10 to 12 minutes. Let the cookies rest on the baking sheet for 1 minute before transferring them to wire racks to cool completely.

Tips & Variations

Use room-temperature eggs to help the dough blend smoothly and improve texture.
For a nut-free version, simply omit the pecans or walnuts without affecting flavor.
Chilling the dough for 30 minutes can help control spreading if you prefer thicker cookies.
Try substituting half of the semi-sweet chocolate chunks with white chocolate for a sweeter contrast.

Storage

Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies in a sealed container for up to 3 months. To reheat, warm them in a low oven for a few minutes or let thaw at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular chocolate chips instead of Andes Peppermint Crunch Baking Chips?

Yes, you can substitute regular semi-sweet or milk chocolate chips if you prefer, but the unique peppermint flavor from Andes chips gives this recipe its signature taste.

What if I don’t have instant coffee granules?

You can omit the coffee granules, but they subtly enhance the chocolate flavor. If available, a teaspoon of strong brewed coffee can be used as an alternative.

Andes Double Chocolate Peppermint Crunch Cookies Recipe

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★★★★★

4.9 from 136 reviews

Delight in these Andes Double Chocolate Peppermint Crunch Cookies, perfectly infused with coffee and loaded with Andes Peppermint Crunch Baking Chips. This recipe offers the ideal balance of rich chocolate and refreshing peppermint in every bite. Baked to perfection, these cookies feature a tender crumb studded with chocolate chunks and optional nuts, making them a festive treat for any occasion.

Author: Marco
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

Sugars

1 cup brown sugar, firmly packed
1/2 cup granulated sugar

Add-ins

1 package (10 oz.) Andes® Peppermint Crunch Baking Chips
1 4-ounce bar semi-sweet chocolate, chunked
1 cup coarsely chopped pecans or walnuts (optional)

Instructions

Preheat and Melt Butter with Coffee: Begin by preheating your oven to 350°F (177°C). In a small saucepan, melt the unsalted butter over low heat and stir in the instant coffee granules until fully dissolved. Remove from heat and let it cool to room temperature.
Sift Dry Ingredients: In a medium bowl, sift together the all-purpose flour, baking cocoa, baking soda, and salt. Set this mixture aside for later use.
Mix Butter and Sugars: In a large mixing bowl, combine the cooled butter and coffee mixture with the brown sugar, granulated sugar, and vanilla extract. Using an electric mixer on medium speed, beat the ingredients until creamy and well incorporated.
Add Eggs: Beat in the two large eggs one at a time, ensuring each is fully incorporated before adding the next.
Combine Dry Ingredients: Gradually add the sifted flour mixture to the wet ingredients, incorporating it in three parts at low mixer speed. Mix just until the ingredients are blended to avoid overmixing.
Stir in Add-ins: Fold in the Andes Peppermint Crunch Baking Chips, chunked semi-sweet chocolate, and the optional chopped pecans or walnuts evenly throughout the dough.
Prepare Baking Sheet and Shape Cookies: Line baking sheets with parchment paper or leave ungreased. Drop rounded tablespoons of the dough onto the baking sheets, spacing them about 2 inches apart to allow for spreading.
Bake the Cookies: Bake in the preheated oven for 10 to 12 minutes, or until the cookies are set and slightly cracked on top.
Cool: Allow the cookies to rest on the baking sheets for 1 minute after removal from the oven. Then transfer them to wire racks to cool completely before serving.

Notes

Make sure the butter and coffee mixture is cooled to room temperature before mixing with sugars to avoid cooking the eggs prematurely.
For a nut-free version, simply omit the pecans or walnuts.
Use parchment paper to prevent sticking and for easier cleanup.
Store cookies in an airtight container at room temperature for up to a week, or freeze for longer storage.
If you prefer a stronger coffee flavor, you can increase the instant coffee granules slightly, but be cautious as it may affect the overall taste balance.

Keywords: Andes double chocolate cookies, peppermint crunch cookies, chocolate peppermint cookies, holiday cookies, chocolate cookies with coffee, Andes baking chips cookies, festive holiday treats