Dec 10, 2021 - Chocolate Peppermint Crunch Cookies with dark chocolate, Andes baking chips, and creamy white chocolate are tender, chewy, and soft cookies.
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1 Preheat oven to 300 degrees.2 Using an electric mixer, cream the butter and sugars until fluffy - about 3 minutes.3 Beat in egg and vanilla extract.4 On low speed, add baking soda, salt and …
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Melt the keto chocolate & almond butter together using the double boiler method or the following: add chocolate and almond butter to a microwave safe bowl. Heat in 20 …
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How to Make Andes Peppermint Crunch Cookies. Step-by-Step. Preheat oven to 300 degrees. Using an electric mixer, cream the butter and sugars until fluffy - about 3 minutes. Beat in egg and vanilla extract. On low speed, add baking soda, salt and then flour. Mix completely. Stir in oats, coconut and 1 cup of baking chips.
Melt the chocolate chips, then add the melted chocolate to the butter mixture. Next, add eggs one at a time, beating well after each addition. Stir in flour, baking soda and salt. Finally, add the peppermint crunch. Stir this in by hand. Drop by rounded teaspoon onto ungreased baking sheets. Cool on baking sheets for 1 minute.
These dreamy Peppermint Crunch Dark Chocolate Cake Mix Cookies taste just like Christmas with every bite! Whether you need the star of the Christmas party, are heading to a Cookie Exchange, or just craving the most delicious cookie EVER… you’re going to LOVE these Peppermint Crunch Dark Chocolate Cake Mix Cookies !!
In a large mixing bowl, cream together the butter and sugars until light and fluffy. Add eggs and vanilla and mix until well combined. Stir in flour mixture until just combined. Mix in Peppermint Crunch chips and white chocolate chips. Using a medium cookie scoop, drop onto prepared baking sheets. Bake for 9-11 minutes.