Ingredients

The following ingredients have 2 Servings
  • 1/2 cup (113g) melted butter
  • 1/2 cup (110g) packed light brown sugar
  • 1/4 cup (48g) granulated sugar
  • 1 large egg
  • 2 teaspoons (10 ml) pure vanilla extract
  • 3/4 cup (105g) all-purpose flour
  • 1/2 cup (55g) Hershey’s Special Dark Cocoa Powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 3/4 cup (135g) white chocolate chips
  • 1/2 cup Andes Peppermint Crunch
  • 1 cup (226g) melted butter
  • 1 cup (220g) packed light brown sugar
  • 1/2 cup (95g) granulated sugar
  • 2 large egg
  • 1 tablespoon (15 ml) pure vanilla extract
  • 1 1/2 cups (210g) all-purpose flour
  • 1 cup (111g) Hershey’s Special Dark Cocoa Powder
  • 1 teaspoon (5g) salt
  • 1 teaspoon (4g) baking soda
  • 1 1/2 cups (270g) white chocolate chips
  • 1 cup Andes Peppermint Crunch

Instruction

  • Preheat the oven to 350° F.
  • Melt the butter in a microwave-safe bowl for 30-45 seconds. Allow to cool for a few minutes. Combine the melted butter with the brown and granulated sugar. Beat on medium speed until well combined, 2-3 minutes. Next, add the egg and vanilla extract and continue beating until well incorporated.
  • In a separate bowl, combine the flour, cocoa powder, salt and baking soda. Stir to combine and slowly add the dry ingredients into the dough, mixing on low speed until dough starts to form.
  • As the dough thickens, add the chocolate chips and peppermint crunch. Beat until incorporated.
  • Line a baking sheet with parchment paper or use a silicone baking sheet. Scoop the dough using a large cookie scoop and place on baking sheet, 2 inches apart. 
  • Bake for 9-11 minutes. The center of the cookies should be slightly underbaked but not too gooey. Allow to cool on the baking sheet for 10 minutes before transferring to a wire rack to cool.