Andes Mint Chocolate Cookies Recipe

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. 

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!!