These rich, chewy, peppermint-y cookies are high on my list of favorite cookies ever.
I have to hide them from myself, out in the garage freezer, otherwise I will eat the entire batch in one day. They are addicting.
- 1 cup butter, softened
- 3/4 cup sugar
- 3/4 cup brown sugar
- 1 large egg
- 1 teaspoon peppermint extract
- 1 3/4 cups flour
- 3/4 cup unsweetened cocoa powder (preferably dutch-processed)
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- pinch of salt
- 1 cup of Andes Peppermint Crunch baking chips
Preheat the oven to 350º F. Cream together the butter and sugars until fluffy. Add the egg and the peppermint extract and mix well.
Whisk together the flour, baking soda, baking powder, salt and cocoa powder. Add to the butter mixture slowly and stop once all of it is incorporated (do not over-mix!). Stir in the candy pieces.
Using a small scoop, drop the cookie dough onto a baking sheet lined with parchment paper. Bake for about 10 minutes (cookies should still look a little shiny, or 'damp').
Let cool on the pan for a few minutes, and then transfer to a rack to cool completely. Store in Tupperware in the freezer for best results!