By – Contributing Writer Catherine Petree
Mix until light & fluffy
2 cups butter
2 cups sugar
1 cup brown sugar
Blend and add to sugar mixture: 4 eggs
4 tsp. vanilla
4 cups flour
3 tsp. salt
2 tsp. baking soda
4 cups MRS. FIELDS® ‘Peppermint’ BARK. This will be your substitute for the chocolate chips.
*2 cups broken walnuts (I omit)
Take three pieces from your MRS. FIELDS® BARK ‘Peppermint’ TIN (Dimensions: 6.75″ x 6.75″ x 1.5″) and places them into a large zip lock bag. Close the bag, and take a wooden rolling pin and roll over the three pieces of peppermint bark until they are crushed into small bits. This should make about 4 cups of peppermint chocolate chips. Mix into the cookie batter.
Drop onto greased cookie sheet and bake at 350 for 8 minutes. Yields 4 dozen.
Tip: I whip up a batch and keep the dough in the refrigerator and bake a few cookies at a time! Enjoy!