I had bought a package of Andes Peppermint Crunch baking chips and decided to make a chocolate cookie. I used my dutch oven to melt, mix and cool in - one 1 pan, a cookie scoop and baking sheets lined with parchment paper. Easy clean up!
Peppermint Crunch Cookies
3/4 cup butter
1 1/2 cups light brown sugar
2 tbsp. water
2 cups semi-sweet chocolate chips
2 large eggs
1 1/4 tsp baking soda
1/2 tsp salt
2 1/4 cups flour
1 - 10 oz package Andes Peppermint Crunch baking chips
In your dutch oven, or a large saucepan, melt the butter, sugar and water over medium heat. Remove from the heat and stir in the chocolate chips. Stir until completely melted. Let cool for 10 minutes and then stir in the remaining ingredients, leaving the chips until the last. Chill the dough for 1 hour. Using a regular size cookie scoop, place the balls on a parchment lined baking sheet. Bake for 8 minutes at 350 degrees.
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