Chewy Chocolate Peppermint Cookies

From our holiday cookie swap...My friend Mary's recipe.

• Ready In: 35 mins
• Serves: 60
• Yields: 60 cookies

Ingredients

• 1 1⁄4 cups butter, softened
• 2  cups sugar
• 2  eggs
• 2  teaspoons vanilla
• 10  ounces  Andes peppermint crunch baking chips, divided
• 3⁄4 cup  hershey's  cocoa
• 1  teaspoon baking soda
• 1⁄2 teaspoon salt
• 2  cups flour

Directions

1. Cream butter and sugar. Add eggs and vanilla and blend well. Combine cocoa, baking soda, salt and flour; then blend into creamed mixture. Add peppermint baking chips, reserving 1/3 Celsius Drop by teaspoonfuls onto greased cookie sheet. Top with a few reserved baking chips.
2. Bake at 350 degrees for 8-9 minutes. Do not overbake. Cookies will soft. They will puff during baking, flatten upon cooling. Cool on cookie sheet until set, about 1 minute; remove to wire rack to cool completely. Makes 4-5 dozen.