Andies Double Chocolate Peppermint Crunch Cookies

(from Lucianolinda’s recipe box)

not tried

Source: Andies Candies recipe

Categories: Cookiess

Ingredients

  • 1 cup unsalted butter
  • 2 Tbsp. instant coffee granules
  • 2 cups plus 2 Tbsp. all-purpose flour
  • 3/4 cup baking cocoa
  • 1/2 tsp. salt
  • 1 cup brown sugar, firmly packed
  • 1/2 cup sugar
  • 2 large eggs, room temperature
  • 1 tsp. vanilla extract
  • 1 pkg. (10 oz.) Andies Peppermint Crunch
  • baking chips
  • 1- 4 oz. bar of semi-sweet chocolate, chunked
  • 1 cup coarsely chopped pecans or walnuts (opt.)

Directions

  1. Preheat oven to 350 degrees. In a small saucepan melt butter with coffee granules over low heat until granules are completely dissolved. Remove pan from heat and let cool to about room temperature.
  2. Stir together flour, cocoa, baking soda and salt in a bowl and set aside.
  3. Beat butter mixture, sugar, brown sugar and vanilla in a large bowl. Beat at medium speed with an electric mixer until creamy.

  4. Beat in the eggs. Gradually beat in flour mixture 1/3 at a time, beating at low speed just until blended. Stir in Andies peppermint Crunch Baking chips, chocolate chunks and nuts.

  5. Drop rounded tablespoons of dough 2 inches apart onto an ungreased or parchment lined baking sheet. Bake 10-12 minutes. Let rest on baking sheet for 1 minute then transfer to wire racks to cool completely.

  6. makes 4 dozen cookies

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