Soft, chewy Chocolate Chip cookies with Andes Peppermint Crunch baking chips mixed in! The added espresso powder gives these cookies a coffee house flair! These cookies will be the hit of your cookie exchange!
Who here participates in cookie exchanges?
I’m so jealous. It’s been YEARS since I went to my last cookie exchange. If I had a little extra time on my hands this year I would totally LOVE to host one. Because it would give me an excuse to show off these cookies again.
First, let’s talk Andes Peppermint Crunch baking chips. Have you found these in the stores? Did you stock up on them when I instructed you to do so on instagram? I find mine at Meijer and Walmart, but I’ve heard others finding them at various stores.
If you CAN’T find the Andes, you can substitute Ghirardelli Peppermint Bars or Hershey’s Candy Cane Kisses. Just chop them up and add them in!
Second, the chocolate chips. I used Ghirardelli Milk Chocolate morsels in this recipe. I love how much bigger they are than regular store brand or Nestle chips. Chocolate chunks would be delicious too!
I LOVE Peppermint Mocha coffee drinks. I knew I had to create a cookie using that flavor. I first made chocolate cookies with the espresso powder and peppermint bits. It was so overwhelming in the chocolate, you couldn’t get the espresso flavor.
Today’s recipe has JUST enough espresso that when you’re done taking a bite or two (or ten) you stop and think, “what is that delicious flavor??” If you want a STRONGER espresso flavor, add an extra teaspoon or two of espresso to the cookie dough! You simply can’t go wrong.
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Cookie Exchange Ideas:
Copycat Jingles Cookies (anise shortbread)
Still looking for more ideas?