Ingredients

The following ingredients have 48 Servings
  • 1 cup softened butter
  • 1 1/2 cup sugar
  • 2 eggs
  • 1 tsp peppermint extract
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp cream of tartar
  • 1/4 tsp salt
  • 3 cups flour
  • 1 cup Andes Peppermint Crunch baking chips
  • 3/4 cup mini semi-sweet chocolate chips

Instruction

  • Preheat oven to 350 degrees.
  • In a bowl, cream butter and sugar together until fluffy.
  • Add eggs and peppermint extract and beat together until well blended.
  • Add in the baking powder, baking soda, cream of tartar, salt, and flour. Beat together until well combined.
  • Add in Peppermint Crunch chips and mini chocolate chips. Stir until evenly distributed through the dough.
  • Line a baking sheet with parchment and use a cookie scoop to scoop cookie dough onto the sheet. Be sure to leave at lease 2 inches between each scoop. These cookies with spread.
  • Bake at 350 degrees for 10 minutes. Cool on the baking sheet for a few minutes.
  • Remove to a cooling rack and allow to cool completely. Makes about 4 dozen.