Peppermint Mocha Cookies

Preheat oven to 375 degrees (F).

In a large mixing bowl combine the flour, cocoa, soda, and salt. Whisk to blend, then set aside.

In another large mixing bowl, cream together butter and shortening. And the sugars and beat until light and fluffy. Next add the vanilla, peppermint extract or oil, and the eggs. Mix well. Add the instant coffee crystals and mix well. Then add the flour/cocoa mixture a cup at a time and mix well. Fold in the Nestle chocolate mint chips.

Use a 2 ounce cookie dough scoop to place cookie dough on ungreased cookie sheets. Bake at 375F for 8 minutes. Remove from the oven and let cookies cool before garnishing. I like to slightly flatten cookies with a spatula while they are warm to remove some of the air, which makes them a little moister, in my opinion.

To decorate cookies, heat the white chocolate almond bark according to package directions. Spoon melted bark into a disposable cake decorating bag and slightly snip off the tip. Pipe the melted almond bark over the cooled cookies. Sprinkle the Andes Peppermint Crunch baking chips over the melted white almond bark before it hardens. Store cooled cookies in an airtight container until ready to serve. Yum!

Makes approximately 4 dozen cookies.