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Ingredients
- 1 3/4 c butter or margarine, softened
- 3 c sugar
- 3 large eggs
- 1 TBS vanilla extract
- 3 c all-purpose flour
- 1 1/4 c cocoa
- 1 1/2 t baking soda
- 3/4 t salt
- 2 bags Andes peppermint crunch chips
Preparation
Step 1
1. Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. 2. Add eggs and vanilla, beating until well blended. 3. Combine flour and next 3 ingredients; gradually add to butter mixture, beating at low speed until blended after each addition. 4. Stir in chips. 5. Shape dough into 1-1/2" balls and place on lightly greased baking sheets. 6. Bake in 350F oven for 8 to 10 minutes, or until lightly browned. 7. Cool in pan 1 minute; remove to wire racks to cool.