Healthy Living:

Andes Peppermint Crunch Baking Chip Recipes

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Andes Peppermint Cocoa Cookies:

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Ingedients:

1 cup unsalted butter
1 1/2 cup packed dark brown sugar
2 large egg yolks
1 tsp. vanilla extract
2 1/2 cups all purpose flour
1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup special dark cocoa
2 cups Andes® Peppermint Crunch Baking Chips

Directions:

Preheat oven to 350° F.

In electric mixer, cream the butter and brown sugar until fluffy (about 5 minutes).

Add the yolks and vanilla extract.

Sift together the flour, baking soda, salt and cocoa. Add sifted flour mixture on low speed slowly to the creamed butter.

Add the Andes® Peppermint Chips. Place round balls (1 tsp.) on lightly greased cookie sheets.

Bake 10 minutes. Let cool.

Yield:

70 Cookies