Preheat oven to 350 degrees. In a small saucepan melt butter with coffee granules over low heat until completely dissolved. Remove pan from heat and let cool to about room temperature. (Confession - I do this in a microwave safe batter bowl and save myself from having to wash a pot!)

While that is cooling, sift together flour, cocoa, baking soda and salt in a 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. Gradually beat in the flour mixture 1/3 at a time, beating at low speed just until blended. Stir in the Andes Peppermint Crunch Baking Chips and semi-sweet chips.

Drop rounded spoonfuls of dough 2 inches apart onto an ungreased or parchment lined baking sheet.

Bake for 10-12 minutes. Let rest on baking sheet for 1 minute then transfer to wire racks to cool completely.