Monday, February 6, 2012

Chocolate Andes Mint Cookies

I had half a bag of Andes baking chips left over from the holidays, and going through mint withdrawal, I whipped these ups. They turned out thick and chewy and had a strong mint flavor to satisfy my craving. 
I'm trying to decide if I like the chocolate/mint combination better than chocolate/peanut butter combinations. After today, I'm thinking chocolate and mint. What's your favorite?

1 cup all-purpose flour
1/3 cup cocoa
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup butter or margarine, softened
1/3 cup granulated sugar
1/2 cup packed brown sugar
1/2 teaspoon peppermint extract
1 large eggs
1 cup mint baking chips

Preheat oven to 350 degrees.
Combine flour, cocoa, baking soda and salt in small bowl. Beat butter, granulated sugar, and brown sugar in large mixer bowl until creamy. Add peppermint extract and egg. Gradually beat in flour mixture. Stir in morsels. Drop by well-rounded tablespoon onto ungreased baking sheets.
Bake for 11 to 13 minutes or until cookies are puffed and edges look crispy. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Yields 18 cookies.

1 comment:

  1. oooh-these look so good! love the addition of mint!