My Grandma Arlene always had a pack of Andes mints in her kitchen cabinet. I always loved to go and get one out of the cupboard when we were at the farm. I still think of her every time I eat an Andes mint, and especially when I make these Andes Mint Chocolate Cookies.
My son requested that I make mint cupcakes for his birthday, and well, I got the ingredients to make them but he changed his mind and wanted a different kind. So I was left with Andes mints and wasn’t too sure what to do with them. So I decided to whip up these tasty little cookies.
I must say that these are one of the few cookies I have made that actually taste better the next day. The subtle mint flavor comes out and you get the pure joy of bits of Andes mints in each bite.
Andes Mint Chocolate Cookies
Recipe type: Snacks
- 1 cup butter, softened
- ¾ cup white sugar
- ¾ cup brown sugar
- 2 eggs
- 2 tsp vanilla
- 2 cups all-purpose flour
- ⅔ cup cocoa powder
- ¾ tsp baking soda
- 1-2 cups Andes mint chips
- Preheat oven to 350 degrees.
- In the bowl of a stand mixer, cream together the butter and sugars on medium speed, until fluffy.
- Turn mixer to low speed and add eggs, one at a time. Then add vanilla, and allow everything to mix for a minute longer. Scrape down sides of bowl.
- In a medium bowl mix together the flour, cocoa powder, and baking soda.
- With the mixer still on low, slowly add the dry ingredients, scraping down sides of bowl when needed.
- Stir in your mint chips by hand.
- Line cookie sheets with parchment paper. Drop dough by the tablespoonful onto the sheet, leaving about 2 inches between each ball.
- Bake cookies in the oven for 8 minutes, remove cookie sheet from oven, and allow cookies to sit on the sheet for another 2-3 minutes. Then move them to a cooling rack to finish cooling.
(Originally Posted: March 13, 2014)