I came across this delicious cookie recipe at Angie's A'lil Country Sugar and knew I had to try them.
After all, I am a cookie monster (& a chocolate monster to boot!)
I wasn't disappointed!
Wonderfully chocolate-y. Mint-y too! MMMM!
I only made a couple of minor changes...
Instead of using the store-bought Andes chips, I chopped my own. I had found a pkg. of Andes mints on sale, and scooped them up, just waiting for the right recipe to come along....
This was it!
I chopped them in larger chunks and used a full cup.
Then...because I was making these for an upcoming bake sale, with plans to freeze the cookies until it's time, I rolled them in balls so they would be smooth. (more pleasing to the eye?)
They were a bit messy (you could use a spring-loaded scoop), but were nice and thick and sooo yummy.
Mint Chocolate Chip Cookies
2 c. all-purpose flour
2/3 c. unsweetened cocoa
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
10 TBS butter, soft
1 1/2 c. sugar
2 tsp. vanilla extract
1/2 c. Andes baking chips
Preheat oven to 350 degrees F.
In a large bowl, combine the dry ingredients. In a separate bowl, cream the butter and sugar together on high speed for 2 minutes. Add the eggs and vanilla, and beat until blended.
Add the flour mixture slowly, and mix until combined. Fold in the Andes mints.
Drop dough by teaspoonsful onto a baking sheet lined with parchment paper. (I rolled them between my hands for a smooth cookie - a bit messy, but fun)
Bake for 10-12 minutes, or until no longer doughy. Cool completely on a wire rack.