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
Ingredients
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.
- 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.
- 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.
- Fold in the Andes Mint Baking Chips. Do not use the mixer because it will break the bites into pieces.
- 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.
Enjoy!
