It’s that time of year again. Time for cookie swaps! More specifically, time for another Food Blogger Cookie Swap.
The best part of this cookie swap, though all of the delicious cookies are definitely great, is that the proceeds from participating in this cookie swap go directly to Cookies for Kids’ Cancer.
A great cause combined with great cookies makes for a great cookie swap!
For this year’s cookie swap I decided to make these dark chocolate peppermint crunch cookies. They are a thick, soft cookie that can handle being shipped without crumbling into a million pieces.
That, and they taste like Christmas.
That is, if peppermint is a flavor that makes you think of Christmas. It does for me. Peppermint and gingerbread are my favorite Christmas flavors.
So, it only seemed natural to combine one of my favorite Christmas flavors with my favorite dark chocolate.
Peppermint extract and Andes peppermint crunch baking chips give these dark chocolate cookies a rich flavor.
Perfect for dunking in a big glass of cold milk or a steaming mug of coffee!
These cookies didn’t last long at our house, so it was probably a good thing that I was shipping most of them to other bloggers! Hopefully Jennifer, Racquel, and Rebecca enjoyed them as much as we did!
- 3/4 C butter, softened
- 1/2 C sugar
- 1/4 C brown sugar
- 2 eggs
- 1 tsp vanilla extract
- 1/2 tsp peppermint extract
- 2 3/4 C all-purpose flour
- 1/2 C unsweetened baking cocoa
- 1 1/4 tsp baking soda
- 1/2 tsp salt
- 1 C dark chocolate chips
- 1 C Andes peppermint crunch baking chips
Preheat oven to 350. Line a baking sheet with parchment paper or a silicone mat.
In a the bowl of a stand mixer (or with an electric mixer), cream together butter and sugars. Add in eggs, vanilla extract, and peppermint extract and beat until creamy.
In a medium bowl, whisk together flour, baking cocoa, baking soda, and salt. Add dry ingredients to wet ingredients and beat until combined. Stir in dark chocolate chips and peppermint baking chips.
Drop by tablespoon full onto prepared baking sheet. Bake for 8-10 minutes or until edges are set. (Middles may appear under-baked but will set as they cool.)
Allow cookies to cool for 2 minutes before removing to a wire rack to cool completely.
Store in an airtight container.