The Andes Double Chocolate Peppermint Crunch Cookie is the ultimate easy homemade treat that combines rich chocolate with refreshing peppermint. These cookies have a soft, chewy center and crispy edges with melty Andes mints and crunchy peppermint bits, making every bite a holiday delight. This recipe is beginner-friendly and comes together quickly, making it great for busy bakers. Pair it with my Healthy Nut & Seed Energy Cookies for a nice mix of indulgent and nutritious snacks.
Why You'll Love Andes Double Chocolate Peppermint Crunch Cookie – Easy Homemade Holiday Treat
Make the Andes Double Chocolate Peppermint Crunch Cookie at home with this easy, festive, and delicious recipe packed with minty chocolate flavor. Perfect for the holidays!
- Rich double chocolate flavor with melts of Andes Mints candy inside.
- Crunchy peppermint pieces add a festive, refreshing twist.
- Soft and chewy cookie texture with crispy edges.
- Easy to make with pantry staples and beginner-friendly steps.
Ingredients for Andes Double Chocolate Peppermint Crunch Cookie – Easy Homemade Holiday Treat
Cocoa Powder: Use unsweetened natural cocoa powder for best chocolate flavor. Dutch-process cocoa works as a substitute but may alter the texture slightly.Andes Mints: Using the classic Andes Thin Mints adds the perfect melty minty chocolate pieces; substitute with chopped peppermint baking chips if needed.
- Cocoa Powder: Use unsweetened natural cocoa powder for best chocolate flavor. Dutch-process cocoa works as a substitute but may alter the texture slightly.
- Andes Mints: Using the classic Andes Thin Mints adds the perfect melty minty chocolate pieces; substitute with chopped peppermint baking chips if needed.
Ingredient Note: Full measurements for Andes Double Chocolate Peppermint Crunch Cookie – Easy Homemade Holiday Treat are listed in the printable recipe card below.
How to Make Andes Double Chocolate Peppermint Crunch Cookie – Easy Homemade Holiday Treat
Step 1 — Prep & Preheat
Prepare the dry ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
Step 2 — Cook and Build Flavor
Cream butter and sugars: In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3 minutes.
Step 3 — Finish, Taste, and Adjust
Add eggs and vanilla: Beat in the eggs one at a time, then stir in the vanilla extract and peppermint extract (if using).
Expert Tips for Andes Double Chocolate Peppermint Crunch Cookie – Easy Homemade Holiday Treat
- Use room temperature butter and eggs for a smooth batter.
- If Andes Mints are too large, chop into smaller pieces to distribute evenly.
- Adjust peppermint extract amount to your preference; 1/2 tsp adds a subtle mint flavor without overpowering.
Andes Double Chocolate Peppermint Crunch Cookie – Easy Homemade Holiday Treat
Make the Andes Double Chocolate Peppermint Crunch Cookie at home with this easy, festive, and delicious recipe packed with minty chocolate flavor. Perfect for the holidays!
Ingredients
Main Ingredients
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 3/4 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup Andes Andes Mints, chopped
- 1/2 cup semi-sweet chocolate chips
- 1/3 cup crushed peppermint candy (candy canes or peppermints)
Seasonings & Flavor Boosters
- 1/2 tsp peppermint extract (optional, for extra mint flavor)
Optional Toppings
- Extra crushed peppermint for sprinkling on top before baking
Instructions
How to Make Andes Double Chocolate Peppermint Crunch Cookie
- Prepare the dry ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
- Cream butter and sugars: In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3 minutes.
- Add eggs and vanilla: Beat in the eggs one at a time, then stir in the vanilla extract and peppermint extract (if using).
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in mix-ins: Gently fold in chopped Andes Mints, chocolate chips, and crushed peppermint candies.
- Scoop and bake: Preheat the oven to 350°F. Line baking sheets with parchment paper. Drop dough by rounded tablespoons about 2 inches apart on prepared sheets. Optional: Sprinkle extra crushed peppermint on top of each cookie.
- Bake and cool: Bake for 12-15 minutes, or until edges are set but centers still look slightly soft. Let cookies cool on the baking sheet for 5 minutes, then transfer to wire racks to cool completely.
Nutrition (per serving)
Storage, Freezing & Reheating
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Not recommended (texture changes).
- Serve/Reheat: Best chilled or at room temperature.
Andes Double Chocolate Peppermint Crunch Cookie – Easy Homemade Holiday Treat FAQs
Yes! The dough can be made and refrigerated for up to 3 days or frozen for up to a month. Bake fresh for best texture.
You can use chopped peppermint baking chips or even chopped Andes baking chips. Avoid candy pieces that melt too much or affect dough consistency.
Keep cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
Overbaking is the most common cause. Remove cookies when edges are set but centers remain slightly soft. Also, ensure accurate measuring of flour.
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