I think I had enough peppermint this holiday season to last me for the whole year! Seeing as how I’m not the biggest fan of peppermint there was little chance that I was going to go crazy eating these before I got them to the fundraiser they were meant for. Maybe that’s one of the reasons why I chose them. Hmmmm . . .
One word of warning before you make them. I couldn’t find the peppermint baking chips anywhere. I mean, no where. As in not one single store. I ended up improvising and just crushing up candy canes. They worked pretty well, but one thing I found out was that if the candy cane in the cookie was close to the edge it baked out really crispy and almost clear like. And it make the cookies turn into really weird shapes. There were enough normal shapes that it worked out fine. Enjoy!
Chocolate Peppermint Cookies
Source: Mom on Timeout
1 1/2 cups all-purpose 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 granulated sugar
1/2 cup unsalted butter, melted
1 teaspoon vanilla extract
1 egg, room temperature
2 tablespoons water
1/2 cup Andes Peppermint Crunch baking chips, plus more for sprinkling on top
Whisk together flour, cocoa, baking soda and salt. Set aside.
Cream sugars and butter together until light and fluffy. Add in egg, vanilla, and water and beat until well blended. Gradually stir in dry ingredients. Fold in baking chips.
Refrigerate dough for 1 hour.
Preheat oven to 375 degrees F. Line cookie sheet with parchment paper or lightly grease. Scoop out rounded tablespoons of cookie dough onto prepared cookie sheet.
Bake for 7-8 minutes or until they are set. Do not over bake. Remove from oven, sprinkle with additional Andes chips if desired, and let cool on a rack. Store in an airtight container.
Makes about 2 dozen cookies