1. Your Name 1/4 cup unsalted butter, melted 1/2 teaspoon vanilla extract 1 egg, room temperature Set aside Andes Peppermint Chips. Scoop out and cream the sugars and butter until light and fluffy. Whisk together remaining ingredients in the jar. Set aside. Add in egg and vanilla to the sugar and beat until well blended. Gradually stir in dry ingredients. Fold in baking chips. Refrigerate dough for 1 hour. Preheat oven to 375 degrees. Line cookie sheet with parchment paper or lightly grease. Scoop out rounded tablespoons of cookie dough onto prepared cookie sheet. Dough is very thick. Bake for 7-8 minutes or until they are set. Do not over bake. Remove from oven and let cool on a rack. Eat all at once or store in an airtight container. Peppermint Chocolate Cookies 12 1/4 cup unsalted butter, melted 1/2 teaspoon vanilla extract 1 egg, room temperature Set aside Andes Peppermint Chips. Scoop out and cream the sugars and butter until light and fluffy. Whisk together remaining ingredients in the jar. Set aside. Add in egg and vanilla to the sugar and beat until well blended. Gradually stir in dry ingredients. Fold in baking chips. Refrigerate dough for 1 hour. Preheat oven to 375 degrees. Line cookie sheet with parchment paper or lightly grease. Scoop out rounded tablespoons of cookie dough onto prepared cookie sheet. Dough is very thick. Bake for 7-8 minutes or until they are set. Do not over bake. Remove from oven and let cool on a rack. Eat all at once or store in an airtight container. Set aside Andes Peppermint Chips. Scoop out and cream the sugars and butter until light and fluffy. Whisk together remaining ingredients in the jar. Set aside. Add in egg and vanilla to the sugar and beat until well blended. Gradually stir in dry ingredients. Fold in baking chips. Refrigerate dough for 1 hour. Preheat oven to 375 degrees. Line cookie sheet with parchment paper or lightly grease. Scoop out rounded tablespoons of cookie dough onto prepared cookie sheet. Dough is very thick. Bake for 7-8 minutes or until they are set. Do not over bake. Remove from oven and let cool on a rack. Eat all at once or store in an airtight container. Set aside Andes Peppermint Chips. Scoop out and cream the sugars and butter until light and fluffy. Whisk together remaining ingredients in the jar. Set aside. Add in egg and vanilla to the sugar and beat until well blended. Gradually stir in dry ingredients. Fold in baking chips. Refrigerate dough for 1 hour. Preheat oven to 375 degrees. Line cookie sheet with parchment paper or lightly grease. Scoop out rounded tablespoons of cookie dough onto prepared cookie sheet. Dough is very thick. Bake for 7-8 minutes or until they are set. Do not over bake. Remove from oven and let cool on a rack. Eat all at once or store in an airtight container. 1/4 cup unsalted butter, melted 1/2 teaspoon vanilla extract 1 egg, room temperature 1/4 cup unsalted butter, melted 1/2 teaspoon vanilla extract 1 egg, room temperature Your Name Peppermint Chocolate Cookies 12