Andes Double Chocolate Peppermint Crunch Cookies Recipe
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.
- 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
