Wednesday, December 29, 2010

Chocolate Peppermint Cookies

Every year at work, our division has a ‘Holiday Goodie Table’ the week before break. They divide up the alphabet and folks are welcome to bring in treats to share on their assigned day.

I decided to use up some peppermint chips that I had in the freezer, but I didn’t really like the recipe suggested on the back. I decided the best pairing for peppermint chips would be chocolate. So I adapted the recipe from the back of the Reese’s peanut butter chips bag (a recipe that I have used before).

They turned out great! Here's the recipe:

Chocolate Peppermint Cookies
Adapted from Reese’s Chewy Chocolate Cookies
(recipe on back of Reese’s peanut butter chips bag)

2 cups all-purpose flour (I used unbleached)
¾ cup (I used generous measurements, not leveled off) cocoa
1 teaspoon baking soda
½ teaspoon salt
1 ¼ cups (2 ½ sticks) butter, softened
2 cups sugar
2 eggs
2 teaspoons vanilla extract
1 ¾ cups Andes Peppermint Crunch Chips

Heat oven to 350 F.

Stir together flour, cocoa, baking soda and salt in a medium bowl. Beat butter and sugar in large bowl with mixer until fluffy. Add eggs and vanilla; beat well. Gradually add flour mixture, beating well. Stir in peppermint chips.

Drop by rounded teaspoons onto ungreased cookie sheet. Bake 10-12 minutes. (Do not overbake; cookies will be soft. They will puff while baking and flatten while cooling.) Cool slightly; remove from cookie sheet to wire rack. Cool completely.

Makes about 4 ½ dozen cookies.


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