Cookies Etc.

Chocolate Peppermint Crunch Cookies

Ingredients

• 1 3/4 cups flour
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 1 1/4 cups cocoa powder
• 1 cup (2 sticks) unsalted butter, softened
• 1 cup brown sugar
• 3/4 cup granulated sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 cup white chocolate chips
• 1 cup Andes Peppermint Crunch chips

Directions

1. Preheat oven to 350°F and line cookie sheets with parchment paper.
2. In a medium bowl, combine the flour, baking soda, and salt. Sift the cocoa and add to the flour mixture. Set aside.
3. In a large mixing bowl, cream together the butter and sugars until light and fluffy. Add the eggs and vanilla and mix until well combined.
4. Stir in the flour mixture until just combined. Mix in the peppermint crunch chips and white chocolate chips.
5. Using a medium cookie scoop, drop onto the prepared baking sheets.
6. Bake for 9-11 minutes. Cookies will still be soft in the middle.
7. Allow the cookies to cool on the baking sheet for 5 minutes before removing to a wire rack to cool completely.