3+ Quick Andes Double Chocolate Peppermint Crunch Cookies You Can Make for the Holidays!
As the holiday season approaches, the scent of baking cookies fills the air, creating a warm and cozy atmosphere. There’s something magical about cookies that bring people together, making every gathering sweeter. If you love the blend of chocolate and peppermint, you’re in for a treat with these delightful recipes that are sure to impress your family and friends!
Rating: 4.8. Ingredients: Dark brown sugar, unsweetened cocoa powder, andes chocolate, dairy, baking soda Total Time: 3 hr.
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Imagine biting into a soft, chewy cookie packed with rich chocolate chips and bursts of refreshing mint. These Andes Mint Chocolate Chip Cookies are a festive twist on the classic chocolate chip cookie, with the added joy of melting Andes mints that create pockets of minty goodness. What makes these cookies special is their quick preparation time and the delightful surprise of mint that makes each bite feel like the holidays.
Ingredients:
1 cup unsalted butter, softened
1 cup brown sugar
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup Andes mint chips
1/2 cup semisweet chocolate chips
Instructions:
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla.
In another bowl, whisk together the flour, cocoa powder, baking soda, and salt.
Gradually blend the dry ingredients into the wet mixture until just combined.
Fold in the Andes mint chips and semisweet chocolate chips.
Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 10-12 minutes or until the edges are set but the centers are still soft.
Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
These cookies are a delightful blend of chocolatey richness and a delightful crunch that will make your taste buds sing. With a base of chocolate dough and a sprinkle of peppermint crunch on top, these cookies not only taste amazing but also look beautiful on a holiday platter. The combination of textures and the burst of mint flavor make them a holiday favorite.
Ingredients:
1 cup unsalted butter, softened
1 cup granulated sugar
1 cup brown sugar
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup crushed peppermint candies or candy canes
Instructions:
Preheat your oven to 350°F (175°C) and prepare a baking sheet with parchment paper.
In a mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth.
Add in the eggs one at a time, followed by the vanilla extract, mixing well until everything is combined.
In another bowl, combine the flour, cocoa powder, baking powder, baking soda, and salt.
Gradually add the dry mixture to the wet ingredients, mixing until just incorporated.
Fold in half of the crushed peppermint candies into the cookie dough.
Drop spoonfuls of dough onto the prepared baking sheet, leaving some space between each cookie.
Bake for 10-12 minutes. Remove from the oven and immediately sprinkle the remaining crushed peppermint on top.
Let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Rating: 5. Ingredients: 8 h 40 min Total Time: 8 h 40 min.
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Get ready for a cookie that’s as fun to make as it is to eat! These Andes Mint Swirl Cookies are not only delicious but also visually stunning, with their marbled green and chocolate appearance. The combination of chocolate and mint is made even better with the addition of creamy Andes mints that melt perfectly into the dough, making them a must-try during holiday gatherings.
Ingredients:
1 cup unsalted butter, softened
1 cup granulated sugar
1 cup brown sugar
2 large eggs
1 teaspoon vanilla extract
2 3/4 cups all-purpose flour
1 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup Andes mint pieces
1/2 cup peppermint extract
Green food coloring (optional)
Instructions:
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until fluffy.
Add the eggs one by one, mixing well after each addition, along with the vanilla extract.
In another bowl, sift together the flour, cocoa powder, baking soda, and salt.
Gradually incorporate the dry ingredients into the wet mixture until everything is combined well.
Divide the dough in half. To one half, fold in the Andes mint pieces and peppermint extract. If desired, add green food coloring to the other half for a fun swirl effect.
Take small portions of each dough and press them together, then twist and roll to form a swirl pattern.
Place on the prepared baking sheet and bake for about 10-12 minutes. Let them cool on the sheet for a few minutes before moving to a wire rack to cool completely.
