If you are a peppermint fan--Christmas cookie

using the Andes Peppermint Chips

Peppermint Cocoa Cookies

1 cup unsalted butter

1 1/2 c. packed dark brown sugar

2 large egg YOLKS

1 t. vanilla

2 1/2 c. flour

1/2 t. baking soda

1/2 ts. salt

1/2 c. dark cocoa

2 cups Andes Peppermint Crunch Baking Chips (one bag)

Preheat oven to 350

With electric mixer, cream the butter and brown sugar until fluffy--about 5 minutes

add the yolks and vanilla

sift together the flour, baking soda, salt and cocoa, add flour mixture on low speed slowly to the creamed butter

add the Andes Peppermint Chips. Place round balls, about one inch on lightly greased cookie sheets

bake ten minutes, let cool

Your recipe should read, 2 bags of Andes baking chips.  LOL!

1 to use in the recipe & 1 to eat!!! 

After all, they taste great without all those extra added ingredients!

lol so true

I used the green bag to add to a batch of fantasy fudge and boy is that good too!

I made these both this year and last, and love the flavor. I find the dough a little dry though. Are my eggs too small? Do you find your batter leaning toward the 'dry' side? My cookies didn't spread, which I don't necessarily consider a drawback......I just wondered if I was doing them right.

True confession.........I only had light brown sugar, and used Hersheys bakers cocoa. Could that have made a difference?

Mine didn't spread much either--I don't think they were suppose to

I used the same cocoa as you, but did use dk brown sugar

Maybe 10 minutes was too long in your oven

The dryness was while it was still dough. I actually ended up cooking them longer than 10, cause the insides weren't cooked.

But, the balls weren't as easy to form as some of my other 'ball' cookies. I think there is more molasses in dark brown sugar.

Don't anyone be misled. These are great cookies! Beautiful additions to any tray. Perfect with coffee, milk, or tea. I still rate the recipe as a favorite. I just wondered if I needed to improve my method to make them even better.