Recipe courtesy of Toll House

Peppermint Chocolate Cookies

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  • Total: 18 min
  • Prep: 10 min
  • Cook: 8 min
  • Yield: 18 servings, 2 cookies each
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Ingredients

Directions

  1. PREHEAT oven to 350°F. Place sheets on lightly floured cutting board. PLACE peppermint candies in heavy-duty plastic bag. Crush candies using rolling pin or other heavy object. CUT each sheet into thirds lengthwise and then each third into 6 pieces. You will have a total of 18 per sheet. Sprinkle each sheet with half of crushed peppermint. Gently press into dough. Place each piece 2 inches apart on ungreased baking sheets. BAKE for 8 to 9 minutes or until cookies are set. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Store in airtight container.
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