1 3/4 cups flour
1 1/4 cups cocoa powder
1 1/2 cup Andes Peppermint Crunch chips
1 cup (2 sticks) unsalted butter, softened
2 teaspoons baking soda
1/2 teaspoon salt
1 cup brown sugar
3/4 cup granulated sugar
1 tablespoon vanilla extract
Preheat oven to 350º
In a medium bowl, combine the flour, baking soda and salt. Sift cocoa and add to flour mixture.
In a large mixing bowl, cream together the butter and sugars until light and fluffy. Add eggs and vanilla and mix until well.
Stir in flour mixture until combined. Mix in Peppermint Crunch chips.
Using a tablespoon, drop onto prepared baking sheets.
Bake for 10 minutes. Cookies will still be soft. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.