Lovin' From the Oven

Day 6: Chocolate Peppermint Crunch Cookies

by 9 Comments

dec9

I’ve got wonderful news for you! You know how I’m doing my own “12 days of cookies?” Well, Rodelle is also doing a “10 Days of Cookies” and I’m contributing this recipe to their countdown! This may be day six for me, but it’s only day two for Rodelle and there are plenty of cookies to go around. You can see the timeline for their cookies at the bottom of this post.

DNG_3938

Thanks to Rodelle’s Baking Cocoa, these cookies come out rich and dark. Just look at the beautiful deep color!

DNG_3918

The peppermint flavor only comes from the Andes mint, so it’s not overwhelming one bit. The white chocolate chips, rich cocoa powder, and tingly peppermint coincide perfectly.

DNG_3923

Have I mentioned how buttery soft they are? They’re practically oozing moisture out of the sides. They stay soft for days as long as you make sure to store them in an airtight container.

10_day_cookies_600x900

Recipe from Barbara Bakes

Print
Chocolate Peppermint Crunch Cookies

Ingredients

  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup brown sugar
  • 3/4 cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 3/4 cups flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 1/4 cups cocoa powder
  • 1 cup white chocolate chips
  • 1 cup Andes Peppermint Crunch chips

Directions

  1. Preheat oven to 350º and line cookie sheets with parchment or silpat liners.
  2. Cream together the butter and sugars until light and fluffy. Add eggs and vanilla and mix well.
  3. Gradually mix in the flour, cocoa powder, baking soda and salt until combined.
  4. Stir in the Peppermint Crunch chips and white chocolate chips.
  5. Using a medium cookie scoop, drop onto prepared baking sheets. Bake for 9-11 minutes.
https://lovintheoven.com/chocolate-peppermint-crunch-cookies/

Day 5: Soft Andes Mint Chocolate Chunk Cookies

by Leave a Comment

softandes-3

Day 5: Soft Andes Mint Chocolate Chunk Cookies.

softandes-4

These cookies have the word “soft” in the title for a reason. That’s exactly what they are! The chocolate flavor is quite subtle, as is the mint.

softandes-5

If I were to make them again, I’d increase the amount of cocoa powder and use dark cocoa powder instead of regular. That would enhance the mint chips.

softandes-6

I’d also put in some mint extract just for kicks. softandes-7

Don’t they look tasty?

softandes-8

softandes

Recipe from Sally’s Baking Addiction and makes 3 dozen cookies

Print
Day 5: Soft Andes Mint Chocolate Chunk Cookies

Ingredients

  • 1/2 cup (1 stick) unsalted butter, softened to room temperature
  • 3/4 cup light brown sugar
  • 1/2 cup sugar
  • 1 egg
  • 1 egg yolk
  • 1 tsp vanilla extract
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 2 1/2 cups all purpose flour
  • 2 tsp unsweetened cocoa powder
  • 2 cups chopped Andes Mints OR Andes Mints Creme de Menthe Baking Chips

Directions

  1. Preheat oven to 350 degrees.
  2. Cream together the butter and sugars on medium speed. Add the egg, then the egg yolk, mixing for about 1 minute after each addition. Mix in the vanilla extract.
  3. Slowly add in the baking soda, baking powder, salt, flour, and unsweetened cocoa powder until combined.
  4. By hand, fold in the Andes Mints.
  5. Drop by rounded tablespoons onto ungreased baking sheet or silicone mat. Bake for 10-12 minutes until sides slightly begin to brown.
https://lovintheoven.com/soft-andes-mint-chocolate-chunk-cookies/

Day 4: Double Chocolate Chip Cookies

by Leave a Comment

chocolatechip

Day 4: Double Chocolate Chip Cookies, because one chocolate is never good enough. It’s truly Christmas over at my house.. the Christmas tree is lit, I’m bundled up in blankets, and “Love Actually” is playing on my T.V. Oh, I’m such a sucker for this movie. The people, the love stories, the scandalousness, the heartbreaks… I can’t handle it. I’ve seen it at least twenty times and it’s still good.

chocolatechip-5

A plate of cookies and a tall glass of milk are the perfect addition to Christmas movie watching. I ate a cookie the size of my face yesterday and couldn’t have been happier. Cookies can do that to you, you know. Calories don’t count in December (or the end of November).

chocolatechip-4

I admit that I cheated a bit on these cookies because I used the recipe from my favorite chocolate chip cookies and added white chocolate chips to the mix. A brand new cookie with an old recipe, so you know these are already good.

chocolatechip-3

You could sub all of the milk chocolate for white for those that are anti-chocolate. Yes, those people exist and I totally don’t judge! There are a lot more white chocolate lovers out there than you think.

chocolatechip-2

Print
Day 4: Double Chocolate Chip Cookies

Ingredients

  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter, melted
  • 1 cup packed brown sugar
  • 1/2 cup white sugar
  • 1 tablespoon vanilla extract
  • 1 egg
  • 1 egg yolk
  • 1 cup semisweet chocolate chips
  • 1 cup white chocolate chips

Directions

  1. Sift together the flour, baking soda and salt; set aside.
  2. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon.
  3. Refrigerate the dough for at least an hour. When it’s time, Preheat the oven to 325 degrees F (165 degrees C).
  4. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
  5. Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.
https://lovintheoven.com/double-chocolate-chip-cookies/

Categories