Chocolate Peppermint Chip Cookies

By millerns

Prep Time: 20 minutes
Cook Time: 17 minutes
Total Time: 40 minutes
Yield: 4 dozen

Ingredients

• Using a large scoop, I had 26 cookies. If you make them small (regular size), you’ll have about 4 dozen.
• Use 2 cookie sheets. Allow the cookie sheet to cool off before placing second batch of dough on them. Never place cookie dough on a hot sheet.
• Ingredients
• 1 and 1/4 c butter, softened
• 2 c white, granulated sugar
• 2 eggs, room temp
• 2 tsp vanilla extract
• 1 c all-purpose flour
• 3/4 c cocoa
• 1 tsp baking soda
• 1/2 tsp salt
• 2 c Andes peppermint crunch chips

Preparation

Step 1

Instructions
In a large mixing bowl, beat butter and sugar until light and fluffy.
Add eggs and vanilla and beat well.
In another bowl, stir together flour, cocoa, baking soda and salt. Gradually add this to the butter mixture.
Stir in chips by hand.
The mixture will be THICK.
Heat oven to 350 degrees F.
Chill in refrigerator 10 minutes.
I used a regular sized ice cream scoop for extra large cookies.
Drop dough onto a greased, cold cookie sheet.
Bake 17 minutes at 350 degrees for crisp edges and gooey centers.
Remove from oven and allow cookies to sit on cookie sheet 2 minutes before removing.
After 2 minutes, using a thin spatula, move to a wire rack to cool