About a month ago I was shopping on the internet and came across these Andes Creme de Menthe Baking Chips. Now, I gotta tell y’all, I love me an Andes Mint, but I had never seen them in baking chip form. Being the avid retail therapist that I am, I purchased them immediately and would figure out what to do with them later. Well, when Christmas cookie time came upon us and I decided I wanted to add something new to my regular cookie rotation, I knew exactly where these puppies were headed. I figured they would work best in a chocolate cookie recipe, so I modified an earlier cookie recipe from my blog, and voila – Andes Mint Chocolate Cookies. I gotta tell you, I am super happy with how these turned out – they are soft but with a nice subtle crisp on the edges, not too sweet, and just oozing with Andes flavor – you can smell it the minute you open their storage container. If you like mint and chocolate, then these are for you.
My one big tip for this post is crucial for baking cookies. You have to remember that you don’t know how done a cookie is until it’s completely cool. So, if your cookies are exactly the texture and firmness you want when they’re hot out of the oven, then they are going to be dreadfully overcooked once cooled. This recipe in particular will seem really soft when it comes out of the oven, but even after letting them sit on the pan for just two minutes they will be totally different. So don’t despair, your cookies aren’t underbaked!!
8 oz (2 sticks) unsalted butter
¾ cup granulated sugar
¾ cup dark brown sugar (light is fine too)
2 eggs, room temperature
½ tsp vanilla extract
2 ¼ cups all purpose flour
⅓ cup cocoa powder (Dutch process is best)
½ tsp baking soda
½ tsp baking powder
½ tsp kosher salt
10 oz (1 whole bag, approx 2 cups) Andes Creme de Menthe Baking Chips
- Preheat oven to 375º, place rack in middle of oven
- In the bowl of an electric stand mixer, place butter and sugar and beat on medium high until light in color and extremely fluffy, 4-5 minutes
- While those are mixing, assemble the flour, cocoa powder, baking soda, baking powder, salt in a bowl and whisk together (or you can sift them together if you're feeling fancy).
- Once butter and sugar are fluffy, reduce mixer to low and add eggs one at a time making sure the first is fully incorporated before adding the second. Add the vanilla. One combined, turn the mixer off and scrape down sides and bottom of bowl.
- Returning the mixer to low, carefully add the flour mixture in three installments. Make sure flour is just incorporated before adding the next - do not over mix. Once all the flour is incorporated, stop mixer, add in the Andes chips and fold in with a rubber spatula.
- Using a #40 scoop (1 ½ tbs), dish out cookies onto a parchment lined baking sheet. I usually do 10 per sheet using in a 3-2-3-2 configuration. Bake for 8 ½ minutes, then remove from oven. Let cool on sheet pan for 2 minutes, then move to wire racks to cool completely. Makes about 24 cookies.
- Cookies will be very soft when they come out of the oven - that's ok!
- Try adding 1 cup of finely chopped toasted walnuts mmmm
- It can be tempting to stretch out the dough and make the cookies smaller, but if you do that the cookies will dry out and burn very easily. I don't recommend going any smaller than a 1 tablespoon sized scoop.