When I went shopping for groceries, I wanted to make sure I stocked up on staple baking ingredients. So, I got flour, sugar, chocolate chips, pecans, and the. I splurged and picked up some Andes Mints chips. If you haven’t had or seen them, you are sorely missing out! I remember, every Christmas morning, going through my stocking and loving all he little toys and trinkets; but, I loved that there was always a box of Andes Mints left on the mantle. That meant they were fair game for whomever wanted some. I
think I ate most of shared them.
Fast forward to today. I stared blankly at the chips and the recipe found on the back of the package. This just wouldn’t do. I thought the chips needed a good, strong chocolate cookie to match the minty goodness I had grown to love. So, searched online for a good base cookie, but everything I saw was a chocolate chip cookie-like base with…well, with chocolate added. I needed something with more of a cocoa base. Since I didn’t find anything, I decided to just make my own recipe.
Before I give you the recipe, I will give you a couple pointers. This is a very dry recipe, so when you add the dry to wet ingredients, use your hands. It’s the best way to feel how well it’s mixed. These cookies, unlike most, do not expand when in the oven. If you put the dough in a ball shape or flatten it out, it will stay that way. I wasn’t sure how they would bake, and I ended up flattening half of the first batch before they finished baking. Finally, like any baked good, they will continue to bake, even after out of the oven. So, used parchment paper and bake only for the time indicated. The parchment paper will keep them from sticking.
Amber’s Chocolate Mint Cookies
• 1.5 sticks softened butter
• 1 cup granulated sugar
• 1/2 cup light brown sugar
• 2 eggs
• 1 tsp vanilla
• 2 & 3/4 cups flour
• 1/4 cup cocoa powder
• 1 tsp baking soda
• 1/2 tsp salt
• 3/4 bag of Andes Mints baking pieces
In a large bowl cream sugars and butter, add eggs and vanilla thoroughly. In another bowl mix dry in ingredients. Add dry to wet ingredients and mix with hands. Add chocolate mint chips well.
On lined cookie sheet, drop rounded (or flattened) spoonfuls about and inch apart. Bake at 375* for 8.5 minutes. Allow to cool approx 2 minted before transferring to cooling rack.
You can see the difference in the rounded cookies vs. the flattened ones. They both tasted amazing. Just ask my two-year-old that ate three as soon as he woke from his nap!