Chocolate Peppermint Crunch Cookies

I developed this idea for Christmas, but the holidays always go by way too fast.  Who doesn't love chocolate and peppermint all year round?

Ingredients:

• 1 3/4c flour
• 2/4 tsp baking soda
• 1/4 tsp salt
• 1/2c unsalted butter (room temp)
• 1/3c granulated sugar
• 1/2c light brown sugar
• 1 egg
• 1 tbsp vanilla extract
• 3/4c chocolate chips
• 3/4 bag of Andes peppermint crunch pieces

1. Preheat the oven to 350 degrees.
2. In a mixing bowl, combine flour, soda and salt.
3. In a larger bowl, add beat 1/2c butter with the sugars until creamy.  Add the egg and vanilla, and mix well.  Stir in the dry ingredients, and then add the chips and crunch pieces.
4. Line 2 baking sheets with parchment paper or silicone mats, and drop the batter on in tbsp+ balls, spaced apart.  You should be able to fit 12 cookies on a baking sheet.
5. Bake 10 minutes, until the edges are a nice golden brown.  Cool 5 min on the sheet and then cool completely on a wire rack.

This recipe makes about 2 dozen cookies.  If you can't find the Andes peppermint pieces, you could use crushed candy cane.  I understand that Walmart carries the Andes at the holidays, but I couldn't find them so I ordered online through the Tootsie Roll company.