I am making this recipe for a cookie exchange. I bought a bag of Andes Peppermint Crunch baking pieces, so I really wanted to use them. I also thought a chocolate cookie would be good with the peppermint, so this is what I did!
Chocolate Peppermint Cookies*
1 package (12 oz.) semi-sweet choolate chips
1 package (4 oz.) Baker's German sweet chocolate
1 cup butter, softened
1 cup packed brown sugar
1 tsp. vanilla
2 eggs
2 1/2 cups flour
1 1/2 tsp. baking soda
1/2 tsp. salt
1 (10 oz.) pkg. Andes Peppermint Crunch baking pieces
granulated sugar
Heat oven to 350. Heat 3/4 cups chocolate chips, and 4 oz. german chocolate in a saucepan over low heat, or in the microwave for 1 1/2 minutes, stirring after 1 minute. Cool to room temp, but do not allow to get firm.
Beat butter, brown sugar and vanilla on med. speed until light and fluffy. Beat in eggs and melted chocolate until light and fluffy. Stir in flour, soda and salt. Stir in Andes peppermint crunch, and as many chocolate chips as you want. I didn't use the whole bag, but you may want to.
Scoop heaping tablespoons, and roll into a ball. Roll ball in granulated sugar. Place on ungreased cookie sheet. Bake 12-14 minutes or until set. (centers will appear soft and moist) cool 1-2 minutes; remove from cookie sheet to wire rack.
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