I had been browsing for a mint chocolate chip cookie recipe and I came across one using Andes Mints. I didn’t know that Andes even made a mint chocolate baking chip, so I was excited to try it out. I liked that they were chocolate cookies with the mint chips so they would be extra chocolaty. The recipe is by Lovetobeinthekitchen.com and can be found here.
First, beat ½ cup butter (room temperature), ½ cup sugar, and ½ cup dark brown sugar (packed) together until creamy (about 2-3 minutes). Mix in 1 egg and 1 tsp vanilla extract.
In another bowl, add 1 cup flour, ½ cup + 2 Tbsp. cocoa powder (go slow- cocoa powder flies everywhere!) 1 tsp baking soda, and whisk to mix.
Full disclosure: the original recipe calls for salt and unsalted butter, but I usually skip adding salt as I normally use salted butter.
Add the dry mixture into the wet mixture a little at a time. Mix in 2 Tbsp. of milk. Finally, add in 1 cup Andes Creme de Menthe Chocolate Baking Chips and 1/3 cup semi-sweet chocolate chips.
I used a cookie scooper, but the recipe says to roll about 2 tablespoons of dough into balls and place on the baking sheets. I think I should have done this and my cookies may have been thicker. You can also top the cookies with some Andes Mints for looks.
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| Next time I’ll roll the cookies to get them thicker. |
Bake at 350 degrees for 10 minutes. Let the cookies stand on the baking sheet for 5 minutes and then move to cool on a wire rack.
Enjoy!!
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