I just returned from my long weekend in Vegas and I have one thing to say – Can I just perpetually be on vacation? I hate coming home to laundry and 100 things on my to do list. I really really love travelling but it’s the getting home part I don’t care much for (well, except for arriving home to see my favorite furry pup!). I usually just want to sit around and veg instead of getting things done. Anyone else feel like that too?
I’d much rather eat some of these cookies, browse through magazines and drink a big mug of hot cocoa. But nope, I have copious amount of laundry to do. I’m talking mountains here people. My closet is looking shockingly bare (which surprisingly also makes it look clean) – not only do I have clean unfolded laundry from before the trip, but I also have 2x the usual travel laundry since I was there for a race. Yikes. Someone save me before I get swallowed by the piles!
Okay so maybe I’m a tiny bit dramatic, but really it’s not my favorite.
But hey it’s cool cuz chocolate makes everything better – double chocolate makes everything like sunshine and unicorns (this is a well proven fact).
When I first caught I glimpse of these Andes Peppermint Crunch Baking Chips I snatched up a few bags with intentions of throwing them into a decadent chocolate cookie. I did just that and the extra chocolateyness (you, I just had to add that to my dictionary) of these cookies pairs perfectly with the peppermint flavor.
They are soft and chewy, but the peppermint chips give them a little crunch. It doesn’t get better than this guys.
..And I may or may not have dipped one of these into a cup of hot cocoa
- 1 cup all-purpose flour
- ½ cup unsweetened Dutch-process cocoa powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 3 ounces semi-sweet chocolate, coarsely chopped
- ½ cup (1 stick) unsalted butter
- 1½ cups sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 (10 oz) bag of Andes peppermint crunch baking chips
- Preheat oven to 325 degrees. Whisk together flour, cocoa powder, baking soda, and salt in a medium bowl; set aside. Melt coarsely chopped chocolate with the butter in a small heatproof bowl set over a pan of simmering water.
- Transfer chocolate mixture to the bowl of an electric mixer fitted with the paddle attachment. Add sugar, eggs, and vanilla; mix on medium speed until combined. Reduce speed to low; gradually mix in flour mixture. Fold in peppermint crunch baking chips.
- Scoop batter using a 1½-inch ice cream scoop; place 2 inches apart on parchment-lined baking sheets. Bake until cookies are flat and surfaces begin to crack, about 12-14 minutes.
- Transfer cookies to wire racks. Let cool 5 minutes. Cookies can be stored in an airtight container at room temperature for up to 3 days.