Sunday, December 11, 2011

Andes Peppermint Crunch Cookie

Our cute little neighbor Cooper made these cookies all by himself for our family. His mom later told us that they found the recipe on the cover of a Utah magazine and it received a #1 Christmas cookie award. I love shortbread cookies or Mexican wedding cookies so these were a HIT at our house!

1 c. soft butter
1/2 c. white sugar
1 egg
1 tsp. vanilla
2 3/4 c. flour
1 tsp. baking soda
1/2 tsp. baking powder
1 bag Andes Peppermint Crunch baking chips

Cream together butter and sugar. Add egg and vanilla. In a separate bowl combine flour, baking soda and baking powder. Add dry ingredients to the mixer. Pour baking chips into the cookie dough and be careful not to over mix.

Form small cookie balls onto a baking sheet and bake for 8-10 minutes at 375 degrees. *I used a small cookie scoop and was able to make 40 balls. I also baked each batch for 11 minutes; maybe my oven temp is off.

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