Yes, more peppermint….

Just a quick note as I rush off to my cookie exchange…which these cookies are for. Didn’t mean to bring up religion on here…and it really was meant, again like 99% of my blog to be something amusing. Though with the emails I got, it was pretty amusing. Especially from the Rick Perry supporters, those were the best emails. If any of the people who let me know I was mocking Christianity and called me basically a heathen actually read my blog you might actually catch on to the fact that I am hanging CHRISTmas decorations and what not, celebrate Easter, sensing a theme??? I don’t worry about the hate mail…Karma will get them. :P

Like I said these were made this morning for my cookie exchange today…which if I don’t hurry up I will be late too. :) They were originally made with the regular Andes Mints Baking Chips but I thought that the Peppermint Crunch Chips were way more festive and the bright pinkish red color is more fun than the dark brown. They are essentially a butter cookie with a subtle peppermint taste to them. Very addictive and yummy. Luckily I am giving them away or else I would eat them all today most likely. The recipe says you will get 6 dozen cookies out of this…I got 2 ½….I guess I like my cookies bigger. :D

Peppermint Crunch Drops
1 cup unsalted butter, at room temperature
2/3 cup granulated sugar
2 tsp. vanilla extract
1 egg yolk
2 cups all-purpose flour
1 10 ounce package (2 cups) Andes Peppermint Crunch Baking Chips

Heat oven to 325°F.

Combine butter and sugar in large bowl. Beat at medium speed until creamy. Add vanilla and egg yolk; continue beating until well mixed. Reduce speed to low. Add flour, beating just until mixed. Stir in 1/3 cup baking chips.

Shape dough into 1-inch balls. Place 1 inch apart onto ungreased cookie sheets. Bake for 12 to 15 minutes or until bottoms just start to brown and cookies are set. Cool 1 minute on cookie sheets; remove to cooling rack. Cool completely.

Meanwhile, place remaining 1 2/3 cups baking chips in 1-quart saucepan. Cook over low heat, stirring constantly, until melted and smooth (1 to 2 minutes).

Tilt pan and dip tops of each cookie into melted chocolate; shake off excess chocolate. Place onto waxed paper. Let stand at room temperature until chocolate is set (15 minutes). Sprinkle with powdered sugar. Store in container with tight-fitting lid.

Adapted from Land O’


  1. Wish I was in your cookie swap!

  2. Don’t forget the cookies this time!
    They look beautiful and also suitable for a ‘Barbie’ party in case you don’t want to celebrate Christmas but want to eat Barbie pink delicious cookies.
    I digress…

  3. Lol, I figured you’d get mail on that one. Sure glad you’ve got a duck feather personality and can let all that stuff slide off and land in the garbage where it belongs!
    These cookies look like meltaways – Über yummy!

  4. I just wanted to stop in and say that I am a Christian, a ultra-conservative, and I COMPLETELY got your sense of humor on your last post. Chuckled out loud even! People should work at finding humor and stop looking for something to criticize.

    And the Peppermint cookies look marvelous! Think I’ll pin this.

  5. You really make me wish I could eat peppermint – talk about bad Karma.

  6. These look amazing! I love peppermint so much. :)

  7. Wow, these look so festive! I love pepermint this time of year.

    Have fun at your cookie exchange!

  8. These look awesome, and I’m in the process of making them now… but I noticed there is no leavening agent in these cookies. Baking powder? Baking soda? Hmmm….

  9. No, they are a butter cookie, like shortbread they do not have leavening.

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