Ingredients

The following ingredients have 4 Servings
  • 3/4 cup unsalted butter (softened)
  • 1 cup sugar
  • 1/2 cup brown sugar
  • 2 eggs
  • 1/2 teaspoon peppermint extract
  • 1 1/2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup Andes Peppermint Crunch baking chips

Instruction

  • Preheat your oven to 350 degrees F and line two baking sheets with parchment paper or a silicone baking mat. In the bowl of your stand mixer (or a large mixing bowl with an electric hand mixer) cream together the butter and sugars.
  • Add the eggs, one at a time, and mix well. Next add the peppermint extract. Mix to combine.
  • In a medium mixing bowl, sift together the flour, cocoa powder, baking soda, baking powder and salt.
  • Add the flour mixture to the butter mixture and mix until combined. Then, stir in the baking chips by hand.
  • Using a small cookie scoop (1 1/2 tablespoons) to portion the dough into rounds. Place 2-inches apart on the baking sheets.
  • Bake for 8-9 minutes. Remove from the oven and let cool for 3 minutes on the pans. Serve warm or transfer to a wire rack to cool completely. Store in an air tight container for up to 3 days.