Double Chocolate Peppermint Crunch Cookies

Did you know that it was national cookie day last week?  I know!  I really wish they had given me a little more warning, so I could properly prepare.  Luckily, cookies are never far from my thoughts, so even though I only heard about national cookie day that morning, I was able to whip together this delicious concoction with ingredients I already had on hand.

 

These chocolate cookies are soft and delicious, chewy with a slight peppermint flavor infused throughout, and little pockets of peppermint crunch and semi-sweet chocolate goodness.  Perfect at Christmas time, or any time of year.

Double Chocolate Peppermint Crunch Cookies

1 c. unsalted butter or margarine
2 1/4 c. all-purpose flour
3/4 c. baking cocoa
1/2 t. baking soda
1/2 t. salt
1 c. brown sugar, firmly packed
1/2 c. granulated sugar
2 large eggs, room temperature
1 t. vanilla extract
1 c. Andes Peppermint Crunch baking chips*
1 c. semi-sweet chocolate chips
1 c. coarsely chopped pecans or walnuts (optional)

1. Preheat oven to 350 degrees F.  Melt butter or margarine (I used 1/2 c. of each) and cool to room temperature.
2. Sift together flour, cocoa, baking soda, and salt.  Set aside.
3. so Beat together butter, sugar, brown sugar, and vanilla in large bowl until creamy.  Beat in the eggs.
4. Gradually stir in the flour mixture 1/3 at a time, just until blended.
5. Stir in peppermint crunch, chocolate chips, and nuts.
6. Drop rounded tablespoons of dough 2 inches apart onto an ungreased or parchment lined baking sheet.  Bake for 10-12 minutes, until edges are set.
7. Allow to cool on baking sheet for about a minute, then transfer to wire racks to cool completely.

Makes about 4 dozen cookies.

*  You could also use Peppermint Crunch Andes candies, chopped.  You might be tempted to use crushed candy canes in this recipe, and while that would give you a delicious peppermint flavor, I would advise against it, because the candy canes will melt, leaving holes in the cookies.