Ingredients

The following ingredients have 4 Servings
  • 1 1/4 cup butter (softened)
  • 2 cup white granulated sugar
  • 2 large eggs (room temp)
  • 2 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 3/4 cup cocoa
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cup Andes peppermint crunch chips

Instruction

  • In a large mixing bowl, use an electric hand mixer to beat butter and sugar until light and fluffy. Add eggs and vanilla extract, then beat again to combine.
  • In another bowl, stir together flour, cocoa, baking soda and salt. Gradually incorporate this to the butter mixture.
  • Use a wooden spoon or mixing spatula to stir in peppermint chips. The mixture will be THICK.
  • Place the bowl in refrigerator for 10 minutes. Meanwhile, set oven to 350°F to let it preheat while the cookie dough chills.
  • Using a medium sized cookie scoop or regular sized ice cream scoop, drop dough onto a cold greased cookie sheet, leaving at least an inch of space between the scoops. I used a regular sized ice cream scoop for extra large cookies.
  • Transfer the pan to the preheated oven and bake the cookies for 17 minutes, or until the edges are crispy and the centers are still a little bit gooey.
  • Remove from the oven and allow cookies to cool on the cookie sheet for 2 minutes. Then, use a thin spatula to transfer them to a cooling rack to cool completely..