Recipe courtesy of Toll House
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Peppermint Chocolate Cookies
Total:
18 min
Prep:
10 min
Cook:
8 min
Yield:
18 servings, 2 cookies each
Total:
18 min
Prep:
10 min
Cook:
8 min
Yield:
18 servings, 2 cookies each

Ingredients

Directions

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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