Chocolate Peppermint Crunch Cookies
These chocolate peppermint cookies need to be on your holiday baking list if you want to seriously impress! They are soft, chewy and perfectly studded with peppermint crunch baking chips. Plus, they’re ready in under 30 minutes and use just 10 ingredients!
Servings: 24 cookies
Equipment
Ingredients
- 3 cups (360g) all purpose flour
- 1 cup (80g) dutch processed cocoa powder
- 1 tsp baking soda
- 1 tsp salt
- 2 tsp cornstarch
- 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
- 10 oz bag Andes peppermint crunch baking chips
Instructions
- Preheat the oven to 350ºF. In a mixing bowl, combine the all purpose flour, dutch processed cocoa powder, baking soda, salt and cornstarch.3 cups (360g) all purpose flour, 1 cup (80g) dutch processed cocoa powder, 1 tsp baking soda, 1 tsp salt, 2 tsp cornstarch
- In a separate mixing bowl cream the butter, granulated sugar, and brown sugar together with a mixer on medium speed for, 1-2 minutes.1 cup (226g) unsalted butter, 1 cup (198g) granulated sugar, 1 cup (213g) brown sugar
- Add in the eggs and corn syrup, mix again.2 large eggs, 2 Tbsp light corn syrup
- Gradually add in the dry ingredients and 3/4ths of the bag of Andes peppermint crunch baking chips, mixing on low or by hand just until combined.10 oz bag Andes peppermint crunch baking chips
- For regular sized cookies, use a cookie scoop to drop 2 tablespoon sized dough balls on a silicone mat lined baking sheet. You can also use a 1/4 cup to portion out the dough. Divide the dough ball in half and you get two portions that are each about 2 tablespoons.
- For large “crumbl sized cookies” use a 1/4 cup of dough per cookie. Press extra Andes peppermint chips on the dough balls.
- For regular sized cookies, place the cookies 3 inches apart on a silicone lined baking sheet. Bake for 12-13 minutes. Allow the cookies to cool on the sheet for 10 minutes before moving to a cooling rack. Bake one cookie sheet at a time.
- For large “crumbl sized cookies”, place the cookies 4-5 inches apart on a silicone lined baking sheet. Bake for 15 minutes. Allow the cookies to cool on the sheet for 20 minutes before moving to a cooling rack. Bake one cookie sheet at a time.
Video
Nutrition
Calories: 270kcal | Carbohydrates: 38g | Protein: 3g | Fat: 13g | Saturated Fat: 9g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 34mg | Sodium: 160mg | Potassium: 91mg | Fiber: 2g | Sugar: 24g | Vitamin A: 256IU | Calcium: 37mg | Iron: 1mg