Giant Peppermint Chocolate Fudge Cookies

• Vegetarian

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 1 1/2 cup All-purpose flour
  • 1/4 tsp Baking powder
  • 1/2 cup Brown sugar
  • 1/2 cup Dark chocolate chips
  • 1/4 tsp Salt
  • 1 3/4 cup Semi-sweet chocolate chips
  • 1/2 cup Sugar
  • 1 tsp Vanilla extract

• Dairy

  • 6 tbsp Butter, unsalted

• Desserts

  • 1/2 cup Andes peppermint crunch baking chips

Found on a-kitchen-addiction.com

Ingredients

• 1¾ C semi-sweet chocolate chips, divided
• 6 tbsp unsalted butter
• 2 eggs, room temperature
• ½ C brown sugar
• ½ C sugar
• 1 tsp vanilla extract
• 1½ C all-purpose flour
• ¼ tsp baking powder
• ¼ tsp salt
• ½ C dark chocolate chips
• ½ C Andes peppermint crunch baking chips

Directions

• Line a baking sheet with parchment paper or a silicone baking mat.
• In a medium saucepan, melt 1½ cups semi-sweet chocolate chips and butter together over low heat until just melted, stirring to prevent scorching.
• In a stand mixer, or with an electric mixer, beat together eggs, and sugars until creamy. Beat in vanilla extract. Slowly beat in melted chocolate. (Do not add chocolate all at once as this may cook the eggs.) Beat until well-combined.
• In a small bowl, whisk together flour, baking powder, and salt. Add dry ingredients to wet ingredients and beat until combined. Stir in dark chocolate chips, peppermint crunch baking chips, and remaining ¼ cup semi-sweet chocolate chips.
• Cover dough and refrigerate while you preheat oven to 350 degrees. This allows the dough to set up.
• Drop by ¼ cup full onto prepared baking sheet. I used an ice cream scoop.
• Bake for 12-15 minutes or until edges are light golden and set. Middle may seem underdone but cookies will set as they cool.
• Store in an airtight container.