With my remaining Andes Peppermint Baking Chips, I made a version of this recipe from Food Network's Sunny Anderson. These cookies turned out slightly crispy and had just the right mix of peppermint and chocolate.
1/2 cup (1 stick) margarine, at room temperature
2/3 cup packed light brown sugar
1/2 cup granulated sugar
1 large egg beaten
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/3 cup mini chocolate chips
1/3 cup peppermint baking chips
Preheat the oven to 350 degrees F.
Cream together the margarine and sugars until well combined.
Add the egg and blend until combined.
In a separate bowl, add the flour, baking powder and baking soda. Gradually stir in the flour mixture to the butter mixture.
Fold in the chocolate chips and peppermint chips.
Spoon tablespoons of dough onto baking sheets.
Bake for 12 to 14 minutes until golden.
Yields 2 dozen