Chocolate Peppermint Crunch Cookiesbysstevens - 1 & 3/4 cups flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 & 1/4 cups unsweetened cocoa powder
- 1 cup / 2 sticks of unsalted butter, softened
- 1 cup brown sugar
- 3/4 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
- 1 cup Andes Peppermint crunch chips (sub Ghirardelli peppermint bark smashed up if needed)
Preheat oven to 350ºF and line two cookie sheets with parchment or silpat liners.
In a medium bowl, combine the flour, baking soda, and salt. Sift cocoa and add to flour mixture. Set aside.
In a large mixing bowl, cream together the butter and sugars until light and fluffy. Add eggs and vanilla and mix until well combined.
Stir in flour mixture until just combined. Mix in Peppermint Crunch chips and white chocolate chips.
Using a medium cookie scoop, drop onto prepared baking sheets.
Bake for 9-11 minutes. Cookies will still be soft in the middle. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
From external recipe, subbed white chocolate for semi-sweet. Also note the batter is dryer/thicker than you might expect. You may want to shape or flatten the cookies prior to baking
cookbook.lol