I love going into grocery stores this time of year, because I get to stock up on all the different varieties of baking chips that you can only seem to find during the holiday season.
For my second batch of Christmas cookies, I decided to make these Chocolate Peppermint Crunch Cookies, using Andes Peppermint Crunch Baking Chips.
The rich, dark chocolate and crisp, peppermint flavors combine to create a delicious cookie that tastes like Christmas.
2 cups all-purpose flour
3/4 cups baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, softened
1 cup granulated sugar
1 cup brown sugar, packed
2 large eggs
2 teaspoons vanilla extract
1 (10 ounce) package Andes Peppermint Crunch Baking Chips
Preheat oven to 350 degrees. Line cookie sheets with parchment paper.
In a medium bowl, combine flour, cocoa, baking soda and salt. Set aside.
In a large bowl, cream butter and sugars together. Add eggs and vanilla extract; mix well.
Gradually add dry ingredients to creamed mixture. Mix until well combined.
Drop by rounded tablespoonfuls onto prepared cookie sheets.
Bake for 8-10 minutes. Let cool on cookie sheet for one minute. Remove to wire rack to cool completely.
Makes approximately 4 dozen cookies.