Ingredients
- 1 c. unsalted butter room temperature
- 1 1/4 c. powdered sugar divided
- 1 tsp. peppermint extract
- 2 c. flour
- 1 1/2 c. Andes Peppermint Crunch Baking Chips
Instructions
- In a large mixing bowl, cream butter.
- Add 1/4 c. powdered sugar and peppermint extract and mix until combined.
- Mix in flour and peppermint baking chips.
- Chill in refrigerator approx. 1 hour.
- Roll into 1 inch balls and place 2 inches apart on parchment paper-lined baking sheet.
- Bake at 325° for 20-25 minutes or until light golden brown.
- Remove from oven and roll in remaining powdered sugar to coat.