1 tsp vanilla extract or ½ tsp. peppermint extract
1¼ cups all purpose flour
½ cup cocoa
1 tsp baking soda
½ cup Andes Peppermint Baking Chips
¾ cup Oreos or Mint Oreos, chopped
Directions
Cream together the butter and sugar until fluffy.
Mix in egg and vanilla extract.
Add flour, cocoa and baking soda; mix.
Stir in peppermint chips and chopped Oreos . Dough will be thick and sticky.
Chill for at least 2 hours or overnight.
Preheat oven to 350 degrees.
Make balls about the size of golf balls (or smaller if you prefer, just remember to adjust the bake time). Flatten out a bit and place onto a greased cookie sheet or line with parchment paper.
Bake for 8-10 minutes, or until the edges look firm but the center is still soft.
Cool for 1-2 minutes on cookie sheet, then finish cooling on a cooling rack.
Notes
The colder the cookie dough, the less it will spread during baking. If your dough is pretty cold and you want larger cookies, I suggest flattening them out a bit before baking.
Recipe by Mandy's Recipe Box at https://mandysrecipeboxblog.com/chocolate-peppermint-oreo-cookies_7/