Friday, November 20, 2009



Found this recipe and will bake them later today. The batter tastes delish!

1 1/4 c butter, softened
2 c sugar
2 eggs
2 tsp vanilla
10 oz bag Andes Peppermint Crunch baking chips, divided
3/4 c Hershey’s Cocoa
1 tsp baking soda
1/2 tsp salt
2 c flour

Cream butter and sugar. Add eggs and vanilla and blend well. Combine cocoa, baking soda, salt and flour; then blend into creamed mixture. Add peppermint baking chips, reserving 1/3 c. Drop by teaspoonfuls onto greased cookie sheet. Top with a few reserved baking chips.

Bake at 350 degrees for 8-9 minutes. Do not overbake. Cookies will soft. They will puff during baking, flatten upon cooling. Cool on cookie sheet until set, about 1 minute; remove to wire rack to cool completely. Makes 4-5 dozen.

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