Andes Double Chocolate Peppermint Crunch Cookie is a decadent treat blending rich chocolate dough with refreshing peppermint crunch. This homemade cookie recipe is easy to prepare and perfect for family treats or cozy dessert nights. Crispy edges with a gooey chocolate center and bright peppermint flavor make every bite irresistible. For a perfect meal pair, try it alongside my Healthy Nut & Seed Energy Cookies for a balanced sweet and nutritious snack.
Why You'll Love Andes Double Chocolate Peppermint Crunch Cookie Recipe - Easy & Homemade
Discover how to make easy, homemade Andes Double Chocolate Peppermint Crunch Cookie with rich chocolate, peppermint crunch, and melt-in-your-mouth goodness.
- Rich double chocolate flavor with refreshing peppermint crunch.
- Simple, beginner-friendly recipe using pantry staples.
- Perfectly crispy edges with a soft, chewy center.
- Great for holiday baking or year-round dessert cravings.
Ingredients for Andes Double Chocolate Peppermint Crunch Cookie Recipe - Easy & Homemade
Butter: Use unsalted butter for best control over salt. You can substitute with margarine, but flavor will vary.Andes Peppermint Baking Chips: Use classic Andes mints chopped if chips are unavailable.Vanilla extract: Pure vanilla extract preferred but imitation works in a pinch.
- Butter: Use unsalted butter for best control over salt. You can substitute with margarine, but flavor will vary.
- Andes Peppermint Baking Chips: Use classic Andes mints chopped if chips are unavailable.
- Vanilla extract: Pure vanilla extract preferred but imitation works in a pinch.
Ingredient Note: Full measurements for Andes Double Chocolate Peppermint Crunch Cookie Recipe - Easy & Homemade are listed in the printable recipe card below.
How to Make Andes Double Chocolate Peppermint Crunch Cookie Recipe - Easy & Homemade
Step 1 — Prep & Preheat
Prepare your ingredients: Preheat oven to 350°F and line baking sheets with parchment paper.
Step 2 — Cook and Build Flavor
Mix wet ingredients: Cream softened butter with granulated and brown sugar until light and fluffy. Beat in eggs one at a time, then vanilla and optional peppermint extract.
Step 3 — Finish, Taste, and Adjust
Combine dry ingredients: In a separate bowl, whisk flour, cocoa powder, baking soda, and salt.
Expert Tips for Andes Double Chocolate Peppermint Crunch Cookie Recipe - Easy & Homemade
- Use room temperature butter for easy creaming and better texture.
- Chill dough 30 minutes for thicker cookies, if desired.
- For crunchier cookies, bake 1-2 minutes longer, watching carefully.
Andes Double Chocolate Peppermint Crunch Cookie Recipe - Easy & Homemade
Discover how to make easy, homemade Andes Double Chocolate Peppermint Crunch Cookie with rich chocolate, peppermint crunch, and melt-in-your-mouth goodness.
Ingredients
Main Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups semi-sweet chocolate chips
- 1 cup Andes peppermint baking chips
Seasonings & Flavor Boosters
- 1/2 teaspoon peppermint extract (optional for extra peppermint punch)
Optional Toppings
- Crushed peppermint candies for extra crunch
- Sea salt flakes for contrast
Instructions
How to Make Andes Double Chocolate Peppermint Crunch Cookie
- Prepare your ingredients: Preheat oven to 350°F and line baking sheets with parchment paper.
- Mix wet ingredients: Cream softened butter with granulated and brown sugar until light and fluffy. Beat in eggs one at a time, then vanilla and optional peppermint extract.
- Combine dry ingredients: In a separate bowl, whisk flour, cocoa powder, baking soda, and salt.
- Make the cookie dough: Gradually add dry ingredients to wet and mix until combined. Fold in chocolate chips and Andes peppermint chips gently.
- Scoop and bake: Drop rounded tablespoons of dough onto baking sheets, spacing about 2 inches apart. Sprinkle crushed peppermint candies on top if using.
- Bake cookies: Bake for 10-12 minutes until edges are set but centers still look soft. Cool on sheets 5 minutes before transferring to wire racks.
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 Recipe - Easy & Homemade FAQs
Yes! The dough can be made ahead and chilled for up to 24 hours before baking, or the baked cookies can be stored or frozen as described.
You can chop Andes mints or substitute with chopped peppermint candies or peppermint-flavored white chocolate chips.
Keep leftover cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
Dry cookies are often from overbaking. Reduce baking time by a minute or two and check cookies early to preserve softness.
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