Chocolate Peppermint Crunch Cookies

Peanut butter and jelly. Macaroni and cheese. Spaghetti and garlic bread. Whiskey and water. Justin Beiber and Selena Gomez (even though I’m the only one still rooting for them).  Celine Dion and Las Vegas. Buster Posey and the Giants. USC and football. Nutella and everything. Steph and Matt. Me and Niall Horan (my One Direction obsession is shining through right now and I’m totally ok with that…). Ok maybe not that last one, unfortunately, but some things are just meant to be.

Chocolate and peppermint is one such pairing. Especially around the holidays.

About two years ago I developed a terrible habit that took a toll on my waistline and my wallet. I would get a tall Peppermint Mocha from Starbucks regularly. As in once a week. As in maybe twice a week. Well if we’re being honest, more like three times a week… with the occasionally fourth on the weekends. Oops!

That isn’t the case anymore. My pants got a little snug and I now pay rent so there goes the excess spending but I still treat myself to one occasionally and love any peppermint/chocolate dessert combo!

These cookies are adapted from the cookie portion of the German Chocolate Cake Cookies. They’re easy to make and great for travel so they’re the perfect cookie for the Food Blogger Cookie Swap! Steph and I participated in the swap last year and throughout the year I’ve been thinking of what kind of cookie to make this year. The chocolate/peppermint combo was just calling my name. I received some amazing cookies this year and can’t wait to participate next year! Hope you enjoy 🙂

-Kelly

Ingredients:

• 2 sticks butter, softened
• 1 cup brown sugar
• 1 cup granulated sugar
• 2 tsp vanilla
• 2 eggs, beaten
• 2 1/4 cups flour
• 1/2 cup unsweetened cocoa powder
• 1 tsp baking soda
• pinch of salt
• 1/2 tsp peppermint extract
• 1/2 cup crushed peppermint candies (I used Andes peppermint)

Directions:

1. Preheat oven to 375 degrees.
2. In mixer, mix together butter, sugars, vanilla and eggs.
3. In separate bowl, combine flour, cocoa powder, baking soda and salt. Gradually add to the butter mixture until dough forms. Mix in peppermint candies.
4. Using a tablespoon, form dough into a ball and place on baking sheet 1 inch apart.
5. Bake for 10-12 minutes and let cool.