Santa will scurry down the chimney a little quicker this year to get a taste of these Chocolate Peppermint Crunch Cookies.
There is something about the taste of my traditional Christmas cookies that make the holiday complete each year. Sure the tree and lights are nice. Family is great to have around. And presents are fun. But give me a sugar cookie or peanut butter blossom and that's when it is officially Christmas at my house. The taste of those cookies are what I remember from my childhood and enjoy baking as an adult. And along with the annual assortment of snicker doodles, snowball cookies and fudge, I like to try out a new recipe each year as well. This years recipe I adapted off the back of a bag of Andes mints. So without further ado I give you... Chocolate Peppermint Cruch Cookies.
1 cup unsalted butter
2 cups flour
3/4 cup baking cocoa
1/2 tsp. baking soda
1/2 tsp. salt
1 cup brown sugar
1/2 cup granulated sugar
1 tsp. vanilla extract
1 pkg. Andes Peppermint Crunch Baking Chips
1.) Sift together flour, baking cocoa, baking soda and salt.
2.) In a separate bowl beat butter, sugars and vanilla until creamy.
3.) Add in eggs.
4.) Gradually add in flour mixture until just blended.
5.) Stir in baking chips.
6.) Drop rounded tablespoons of dough 2 inches apart on a greased cookie sheet.
7.) Bake at 350 degrees for 10 - 12 minutes.
Makes 4 dozen.