WebInstructions. In a large bowl, whisk together the egg with the sweetener. Add the coconut oil, almond butter, maple syrup, vanilla, peppermint extract and stir mix until …
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These double chocolate peppermint cookies are full dark chocolate and peppermint flavor, with chewy centers and melty chocolate chips in each bite. Preheat oven to 350 degrees and line two baking sheets with parchment paper. Add softened, unsalted butter, light brown sugar, and granulated sugar to a large bowl.
Stir in Andes Peppermint Crunch Baking Chips, chocolate chunks and nuts. Drop rounded tablespoons of dough 2 inches apart onto an ungreased or parchment lined baking sheet. Bake for 10-12 minutes. Let rest on baking sheet for 1 minute then transfer to wire racks to cool completely. Make approximately 4 dozen cookies. Pre-heat oven to 350 degrees.
These Andes mint chocolate cookies are soft and rich, unapologetically chocolate-y, and crowned with a sweet crème de menthe-flavored “frosting” swirl. What a treat! Peppermint screams flashy red-and-white, as evidenced by recipes like peppermint bark and peppermint mocha cookies.
Stir in oats, coconut, pecans, and Andes baking chips. Measure out 2 tablespoons for large or 1 tablespoons for small cookies. Place on lightly greased cookie sheet two inches apart. Press lightly with a fork so they are about 1/4 thick (like peanut butter cookies). Sprinkle some of the remaining chips (from the 10 oz. bag) on top of each cookie.