Tuesday, December 11, 2012

Andes Mint Chocolate Cookies

A few weeks back, I was at the grocery store in the baking sections and found these Andes Mint Baking Chips and had to buy them. I had it in my head that I would make cookies with them but wasn't sure what I would do.

 After making my Hot Cocoa Chocolate Cookies last week, I fell in love with the batter and decided to make the same batter but throw these Andes Mint chips in and I think I liked these better. I liked the subtle chocolate cookie flavor with the hint of mint.

Recipe: Andes Mint Chocolate Cookie

1 cup unsalted butter, room temperature
1 cup granulated sugar
2/3 cup brown sugar
3 eggs, room temperature
2 teaspoons vanilla extract
3 1/4 cup flour
4 packages of instant hot cocoa
1 Tablespoon cocoa powder
1 1/4 teaspoon baking powder
1 teaspoon salt (if you use salted butter omit this)
About 3/4 cup of Andes Mint Baking Chips

Preheat oven to 350 degrees.
  1. Using a hand mixer or standing mixer, cream together butter and both types of sugar. Once those have come together, add one egg at a time until incorporated. Add vanilla.
  2. In a separate bowl, sift together the flour, hot cocoa, cocoa powder, baking powder and salt. Add this mixture to the sugar mixture slowly until all it is all incorporated.
  3. Fold in the Andes Mint Baking Chips. Do not use the mixer because it will break the bites into pieces.
  4. Place scopes of dough on a parchment lined cookie sheet and bake for 10-13 minutes, until edges begin to get slightly golden brown for a chewy cookie. If you like your cookies crunchy, leave them in for another 2-3 minutes.

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