These thin, chewy cookies make a light, minty treat! Pairs perfectly with a hot cup of peppermint tea. Get the recipe below!
1-1/2 cup powdered sugar
1/2 cup cocoa powder
1/2 tsp baking powder
2 egg whites
1/8 tsp salt
1 tbsp milk
1/8 cup Andes™ peppermint crunch baking chips
Start by preheating the oven to 350°F. Line your baking sheet with either parchment paper or foil. Spray the foil with a light coat of oil.
In a large mixing bowl, stir together the powdered sugar, salt, cocoa powder and baking powder. Combine the egg whites and milk in a small bowl, then add to the dry ingredients and mix.
Drop scoops of batter onto your baking sheet. Sprinkle the peppermint chips over the cookies.
Bake for 15 minutes (adjust for less time for smaller cookies). Take the cookies out of the oven and set on a baking rack. Once cool, enjoy with a hot cup of tea.