Chocolate Mint Cookies

Chocolate Mint Cookies

And yet another post full of sugar and carbs…Am I ruining your diet? Sorry…I gave up on being thin a long time ago. (That’s a blatant lie–I still have high hopes.) Mint and chocolate. Who’s with me? It’s a good thing, right? Especially for a Friday? Chocolate Mint Cookies for the win!

 chocolate-mint-cookies-2
Back before Christmas, I bought a bag of Andes Creme de Menthe baking chips. I’ve been saving them and saving them. Then I got a craving for mint. I opened the bag to see what they looked like and how I might want to use them. They were practically microscopic…a little bit of a disappointment. I wanted big chunks.
 chocolate-mint-cookies-4
See what I mean? Don’t you think Andes mints I chop myself would be better? I want big chunks, not tiny ones. But in any case, the cookies are really good. And just minty enough to satisfy a craving for mint.

Oh, well. I decided the only thing to do was make cookies. (That’s usually the answer when disappointment rears its head.) I added milk chocolate chips so there were at least some pockets of melted goodness in each cookie.

chocolate-mint-cookies

 

Delicious, delicious chocolate mint cookie goodness. Mmm…

Chocolate Mint Cookies

original recipe

Ingredients:

1 cup (8 oz.) butter (can do half butter, half shortening)
1 cup dark brown sugar
2/3 cup white sugar
2 eggs
2 cups all-purpose flour
3/4 cup cocoa powder
1 tsp. salt
3/4 tsp. baking soda
2 cups Andes Creme de Menthe chips
1 cup milk chocolate chips (my favorite are the giant ones from Guittard the best)

Instructions:

1. Preheat oven to 350 degrees F. Line two baking sheets with parchment paper or silicone baking mats. Whisk together the dry ingredients. Set aside.

2. With an electric mixer, beat butter and sugars until light and fluffy, about 5 minutes. Add eggs one at a time, beating well after each addition.

3. Add the dry ingredients to the creamed mixture in three additions, being careful not to overmix. Using a spatula or wooden spoon, fold the Andes chips and milk chocolate chips into the dough.

4. Drop rounded tablespoonfuls of dough onto the prepared baking pans. Flatten the dough slightly. Bake for 6-8 minutes, rotating the baking sheet halfway through baking time.

Makes approximately 5 dozen.

You may also like

8 Comments

  1. Oh darn!! Now there’s something else I am wishing we could get over here! Andes Mint chips! *grumble *grumble
    Those cookies look fabulous, but I’m not surprised. Everything you make looks incredibly scrummy!

  2. um, to answer your question – yes, your blog is detrimental to my diet! but i’m saved by the fact that i don’t bake. i guess i’ll just have to live vicariously through you!

  3. Nat–they aren’t exactly “moist”. They are pretty thick, but not dry…doesn’t that make sense? They’re really good. If you want them to be moist, leave out 1/2 cup flour.

    Marie–I should send you some. :)

    Anj–live vicariously through me. Stay skinny, darling.

Leave a Reply

Your email address will not be published. Required fields are marked *