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!
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.
Delicious, delicious chocolate mint cookie goodness. Mmm…
Chocolate Mint Cookies
1 cup (8 oz.) butter (can do half butter, half shortening)
1 cup dark brown sugar
2/3 cup white sugar
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)
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.