Description

These Chocolate Peppermint Crunch Cookies combine rich, dutch processed cocoa with refreshing Andes peppermint crunch baking chips for a festive and indulgent treat. Perfectly soft and chewy with a delightful minty crunch, these cookies are great for holiday gatherings or anytime you crave a chocolate-mint delight.

Ingredients

Scale

Dry Ingredients

3 cups (360g) all purpose flour
1 cup (80g) dutch processed cocoa powder
1 tsp baking soda
1 tsp salt
2 tsp cornstarch

Wet Ingredients

1 cup (226g) unsalted butter (2 sticks)
1 cup (198g) granulated sugar
1 cup (213g) brown sugar
2 large eggs
2 Tbsp light corn syrup

Add-ins

10 oz bag Andes peppermint crunch baking chips (use 3/4ths in dough and remainder for topping)

Instructions

Preheat oven and mix dry ingredients: Preheat the oven to 350ºF. In a mixing bowl, combine the all purpose flour, dutch processed cocoa powder, baking soda, salt, and cornstarch, mixing well to distribute all dry ingredients evenly.
Cream butter and sugars: In a separate mixing bowl, cream the unsalted butter, granulated sugar, and brown sugar together using a mixer on medium speed until light and fluffy, about 1-2 minutes.
Add eggs and corn syrup: Add the eggs and light corn syrup to the creamed butter and sugar mixture; mix again until fully incorporated and smooth.
Combine wet and dry ingredients: Gradually add the dry ingredient mixture into the wet ingredients, mixing on low speed or by hand just until combined to avoid overmixing. Fold in 3/4ths of the Andes peppermint crunch baking chips.
Portion the dough: For regular sized cookies, use a cookie scoop or measure 2 tablespoons of dough per cookie. For larger “crumbl sized” cookies, use 1/4 cup of dough per cookie. For regular cookies, divide a 1/4 cup dough ball in half to get two 2-tablespoon portions.
Shape and top the cookies: Place dough balls on a silicone mat-lined baking sheet, spacing regular cookies 3 inches apart and large cookies 4-5 inches apart. Press extra Andes peppermint chips on top of each dough ball for added crunch and visual appeal.
Bake the cookies: Bake regular sized cookies for 12-13 minutes and large “crumbl sized” cookies for 15 minutes in the preheated oven, baking one sheet at a time for even cooking.
Cool the cookies: After baking, allow regular cookies to cool on the baking sheet for 10 minutes before transferring to a cooling rack; let large cookies cool on the sheet for 20 minutes before moving them to a rack to finish cooling.

Notes

Use a silicone mat or parchment paper to prevent sticking and ensure even baking.
Do not overmix the dough after adding dry ingredients to keep cookies tender.
Adjust baking time if cookies are larger or smaller than recommended for desired texture.
Storing cookies in an airtight container at room temperature will keep them fresh for up to 5 days.
For extra peppermint flavor, chill dough slightly before baking or add peppermint extract to the dough.

Prep Time: 15 minutes
Cook Time: 12-15 minutes per batch
Category: Dessert
Method: Baking
Cuisine: American

Keywords: chocolate peppermint cookies, peppermint crunch cookies, holiday cookies, chocolate cookies, festive cookies, Andes peppermint chips