Chocolate peppermint cookies
Servings: 15
Ingredients:
- 3/4 cup butter, softened
- 1/2 cup brown sugar, packed
- 1/2 cup sugar
- 1 egg
- 1/2 tsp vanilla extract
- 1/2 tsp peppermint extract
- 1 1/4 cups all purpose flour
- 1/2 cup cocoa
- 1 tsp baking soda
- 1/2 cup Andes Peppermint Crunch pieces
- 3/4 cup chopped Oreos
Preparation:
In a mixing bowl, cream together the butter and sugar until light and fluffy. Mix in the egg and vanilla extract. In a separate bowl, whisk together the flour, cocoa, and baking powder until combined. Gradually add the flour mixture to the butter and sugar mixture and mix until combined well. Cover and refrigerate for at least an hour. Preheat your oven to 350 degrees F and line a baking sheet with parchment paper. Form the dough into 1 to 2 inch balls and place them on the baking sheet 1 inch apart. Bake for 8-10 minutes or until the edges look firm. The middle should still look soft. Remove from the oven and cool for 2 minutes before transferring to a wire rack to cool completely.
