Andes Double Chocolate Peppermint Crunch Cookies

By therman

Ingredients

• 1 cup unsalted butter
• 2 tablespoons instant coffee granules
• 2 cups plus two tablespoons all-purpose flour
• 3/4 cup baking cocoa
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 1 cup brown sugar, firmly packed
• 1/2 cup granulated sugar
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1 package (10 oz.) Andes® Peppermint Crunch Baking Chips
• 1-4 oz. bar of semi-sweet chocolate, chunked
• 1 cup coarsely chopped pecans or walnuts (optional)

Preparation

Step 1

Preheat oven to 350 degrees. In a small saucepan melt the butter and coffee granules until coffee are dissolved. Remove from heat and let cool.
Sift together flour, cocoa, baking soda and salt in small bowl and set aside.
Beat butter mixture, sugar, brown sugar and vanilla in a large bowl. Beat at medium speed with an electric mixer until creamy. Beat in the eggs one at a time. Gradually beat in the flour mixture 1/3 at a time until just blended. Stir in peppermint chips, chocolate chunks and nuts.
Drop by rounded tablespoons onto ungreased baking sheet or lined with parchment paper. Bake 10 -12 minutes. Let rest for a few minutes and then transfer to cooling racks. Makes about 4 dozen.