Tuesday, November 27, 2012

Chocolate chip peppermint cookies

Here is another peppermint and chocolate recipe. I just can't get enough of these Andes peppermine crunch baking pieces. Sooo good! I'm going to have to buy a few more bags before Christmas time is over, because they are only sold this time of year.

2 1/2 cups flour
3/4 tsp. baking soda
1/8 tsp. salt
1 cup butter, softened
1 cup light brown sugar
1/2 cup white sugar
1 tsp. vanilla
2 large eggs
1 bag milk chocolate chips (I used about 3/4 bag)
1 bag Andes peppermint crunch chips (also used 3/4 bag)

1. Mix flour, soda and salt. Set aside.

2. With a mixer, beat together sugars, vanilla, and butter until smooth. Add eggs one at a time mixing well after each addition. Gradually add flour followed by chocolate and peppermint chips.

3. Spread flour on a surface and divide batter into fourths. Roll into a log and wrap in plastic wrap. Refridgerate until firm.
4. When ready to bake, preheat oven to 350. Slice logs into discs and place on baking sheet. Bake 5 min, rotate baking sheet and bake 5 min more. Let cool 10 minutes before transfering to cooling rack.

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