Peppermint Patty Cookies
1 cup unsalted butter
1 1/2 cup packed dark brown sugar
2 large egg yolks
1 tsp. vanilla extract
2 1/2 cups all purpose flour
1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup special dark cocoa
2 cups Andes Peppermint Crunch Baking Chips
Preheat oven to 350° F.
In electric mixer, cream the butter and brown sugar until fluffy (about 5 minutes). Add the yolks and vanilla extract.
Sift together the flour, baking soda, salt and cocoa. Add sifted flour mixture on low speed slowly to the creamed butter.
Add the Andes Peppermint Chips. Place round balls (1 tsp.) on lightly greased cookie sheets.
Bake 10 minutes. Let cool.