The schools were dismissed early yesterday because of snow and it seemed like a good day to bake. In years past, I've made dozens upon dozens of Christmas cookies starting in November for the freezer. It really is hard to get motivated in that area any more because I'm trying to get everyone eating healthier, myself included and I also don't have as much room in my freezer.
Because we don't have any parties or anything going on this year, I decided to just make a few batches here or there. This recipe was on the back of the Andes Peppermint Crunch Baking Chips and they were so good. I did tweak it a bit and am sharing my recipe here. You never can go wrong with chocolate and peppermint.
Chocolate Peppermint Crunch Cookies
1 cup salted butter
2 tablespoons brewed coffee
2 cups plus two tablespoons all-purpose flour
3/4 cup baking cocoa
1/2 tsp. baking soda
1/2 tsp. salt
1 cup brown sugar, firmly packed
1/2 cup granulated sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
1 package (10 oz.) Andes® Peppermint Crunch Baking Chips
1 cup coarsely chopped pecans or walnuts (optional)
Melt butter in a saucepan and add coffee. Sift flour, cocoa, baking soda and salt together and set aside. Mix sugars and butter together until smooth. Add eggs and vanilla. Add in flour mixture until well mixed and then add baking chips and nuts, if using.
Drop by teaspoon onto an ungreased baking sheet. Bake at 350 degrees for 10-12 minutes.