Chocolate Peppermint Crunch Cookies
Author: Amanda @ The Mommy Mix
Prep time: 12 mins
Cook time: 8 mins
Total time: 20 mins
Ingredients
  • 2¼ cups (550 mL) all-purpose flour
  • 1 tsp. (5 mL) baking soda
  • ½ tsp. (2 mL) salt
  • 1 cup (250 mL) Becel® Buttery Taste margarine*
  • 1 cup (250 mL) firmly packed light brown sugar
  • ¼ cup (60 mL) granulated sugar
  • 2 large Naturegg™ Omega 3 eggs
  • 1 tsp. (5 mL) vanilla extract
  • ¾ cup (180 ml) cocoa
  • 1 bag (300 grams) Hershey's Chipits mint chocolate chips
  • 2 bags (600 grams) Hershey's Chipits white chocolate chips
  • 6 regular-sized peppermint candy canes; crushed.
Instructions
  1. Preheat oven to 375°F (190° C).
  2. Combine flour, baking soda and salt in medium bowl; set aside.
  3. Beat Becel® Buttery Taste margarine with sugars in large bowl.
  4. Beat in Naturegg™ Omega 3 eggs and extract until blended.
  5. Gradually add in flour mixture; beat just until blended.
  6. Add your Hersheys's Chipits mint chocolate chips
  7. Bake 7 minutes or until edges are golden.
  8. Cool 2 minutes on wire rack; remove cookies from sheets and cool completely.
  9. In a small microwaveable bowl melt Hershey's Chipits white chocolate chips in the microwave in 15 second intervals until completely melted; making sure to stir in between each interval.
  10. Dip cookie into melted white chocolate and place on wax paper.
  11. Sprinkle desired amount of crushed candy canes onto the melted chocolate.
  12. Chill for 20 minutes in the fridge.
Recipe by The Mommy Mix at https://www.themommymix.net/chocolate-peppermint-crunch-cookies/