Around Christmas time I bought a bag of Andes peppermint crunch baking chips and found this recipe on the back. I adapted it a bit and discovered that it's AMAZING if you like minty things. I don't even know if you can buy those chips at this time of year, but I don't want to lose this recipe.
Chocolate Peppermint Crunch Cookies
1 cup unsalted butter
2 cups plus 2 tablespoons flour
3/4 cup baking cocoa
1/2 tsp baking soda
1/2 tsp salt
1 cup brown sugar, firmly packed
1/2 cup granulated sugar
2 large eggs, room temperature
1 tsp vanilla extract
1/2 pkg (so about 5 oz) Andes peppermint crunch baking chips
Preheat oven to 350 degrees. Melt butter and let cool to about room temperature. Sift together flour, cocoa, baking soda, and salt in a bowl and set aside.
Beat butter, 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 Andes peppermint crunch baking chips.
Drop rounded tablespoons 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.
Makes about 4 dozen cookies.
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