Description

These Andes Double Chocolate Peppermint Crunch Cookies combine rich cocoa and a hint of coffee with Andes Peppermint Crunch Baking Chips, semi-sweet chocolate chunks, and optional nuts for a festive, chocolatey treat with a refreshing peppermint twist. Perfect for holiday baking or any time you want a decadent cookie.

Ingredients

Scale

Wet Ingredients

1 cup unsalted butter
2 tablespoons instant coffee granules
1 cup brown sugar, firmly packed
1/2 cup granulated sugar
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

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: Set your oven to 350° F (175° C) to prepare for baking the cookies.
Melt Butter and Dissolve Coffee: In a small saucepan, melt the unsalted butter over low heat. Add the instant coffee granules and stir until they are fully dissolved. Remove from heat and allow this mixture to cool to about room temperature.
Prepare Dry Ingredients: Sift together the all-purpose flour, baking cocoa, baking soda, and salt into a medium-sized bowl. This ensures even distribution of leavening agents and cocoa powder.
Cream Butter and Sugars: In a large mixing bowl, beat the cooled butter and coffee mixture together with the brown sugar, granulated sugar, and vanilla extract at medium speed using an electric mixer until the mixture becomes creamy and smooth.
Add Eggs: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next.
Combine Dry with Wet: Gradually add the sifted dry ingredients to the wet mixture in three parts, beating at low speed just until blended after each addition. Avoid over-mixing to keep cookies tender.
Stir in Mix-ins: Fold in the Andes Peppermint Crunch Baking Chips, semi-sweet chocolate chunks, and chopped nuts if using, ensuring an even distribution throughout the dough.
Portion Cookies: Drop rounded tablespoons of dough about 2 inches apart onto ungreased or parchment-lined baking sheets. This spacing prevents cookies from merging during baking.
Bake: Bake in the preheated oven for 10 to 12 minutes, until the cookies are set but still soft in the center.
Cool: Allow the cookies to rest on the baking sheet for 1 minute after removing them from the oven, then transfer to wire racks to cool completely.

Notes

Using room temperature eggs ensures better mixing and a uniform dough.
If you prefer a stronger coffee flavor, increase the instant coffee to 3 tablespoons.
To make nut-free cookies, simply omit the pecans or walnuts.
For softer cookies, reduce baking time slightly; for crisper cookies, extend baking time by 1-2 minutes.
Storage: Keep cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.

Prep Time: 20 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American

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