Tuesday, December 2, 2014

Soft & Chewy Chocolate Peppermint Cookies

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12 Days of Christmas Cookies: Day 2

Eating extreme amounts of peppermint flavored things is one of my favorite things about the holidays.  Everything from a peppermint mocha at Starbucks,  to Dove peppermint bark chocolates, to plain old candy canes, I just cant get enough.  I think that might put me on the naughty list, or might just mean I need to wear my fat pants for a month or two...

These cookies were on the top of my "To-Bake List" due to the Andes peppermint crunch thins in them.  They have a rich chocolate cookies base that is perfectly soft and chewy and then they are loaded with peppermint crunch.  Doesn't get much better then that!

If you are going to make these, which I highly recommend you do, make sure you have enough time to chill the dough.  Its a very important step and you cannot skip it.  I know time is tight around the holidays, everyone has a million things to do, just plan to make the dough, wrap some presents, then finish off the cookies in the oven!

Happy Baking & Happy Holidays!





Adapted from Mom on time out
Yield - 3 Dozen
Ingredients:
1 1/2 Cups Flour
1/2 Cup Unsweetened Baking Cocoa
1/2 Teaspoon Baking Soda
1/2 Teaspoon Salt
3/4 Cup Light Brown Sugar
1/2 Cup Sugar
1/2 Cup Unsalted Butter, room temp or even slightly melted
1 Teaspoon Vanilla
1 Egg, room temperature
2 Tablespoons Water
1 Cup Andes Peppermint Crunch baking chips plus more for sprinkling on top - I couldn't find the baking chips so I just cut  up the peppermint thins

Directions:
  1. Whisk together flour, cocoa, baking soda and salt. Set aside.
  2. Cream sugars and butter together until light and fluffy.
  3. Add in egg, vanilla and water and beat until well blended.
  4. Gradually add in dry ingredients.
  5. Fold in baking chips.
  6. Refrigerate dough for 1 hour.
  7. Preheat oven to 375 degrees.
  8. Line cookie sheet with parchment paper.
  9. Scoop out rounded tablespoons of cookie dough onto prepared cookie sheet. Dough is very thick.
  10. Bake for 7-8 minutes or until they are set. Do not over bake!
  11. Remove from oven, sprinkle with additional Andes chips if desired, and let cool on a rack. Store in an airtight container.
  12. Enjoy!

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