– Butter – Brown Sugar – Sugar – Eggs – Flour – Cocoa Powder – Baking Soda – Baking Powder – Salt – Vanilla Extract – Peppermint Extract – Chocolate Chips (optional) – Andes Peppermint Crunch – Candy Canes
These are honestly my favorite holiday cookies. The chocolate base is soft and chewy; adding in a burst of Peppermint Andes, there isn’t a better combination.
You are just a few simple steps away from making the most delicious holiday cookie. Preheat your oven to 350 degrees F and gather all the necessary ingredients.
Cream butter and sugar until well combined; 1-2 minutes. Add eggs and extracts and beat until light and fluffy; 1-2 minutes.
Mix flour, salt, cocoa powder, baking soda, and powder in a small mixing bowl and stir. Add to the batter and mix until well combined.
Stir in chocolate chips and Andes Peppermint Crunch.
Form small balls of dough (heaping 1 – 1 1/2 Tbsps); gently press the tops into crushed candy canes and arrange them 2 inches apart on an ungreased or parchment-lined baking sheet.
Bake in preheated oven for 9-10 minutes. Remove from oven, cool for a couple of minutes on the baking pan, and then remove and allow to cool completely.