You all know that I love to bake but I was not not up for a challenging recipe. I need something that I could whip up while making dinner and overseeing homework. Is it just me or do you not remember having homework as hard as your child does now? Anyway...I decided to make some cookies with a mint twist. Since most of the brownie recipes were inspired by Andes mints I thought why not just add them to cookies!
Chocolate Mint Cookies
3 sticks unsalted butter, soften
1 1/4 cups granulated sugar
1 1/4 cups dark brown sugar
2 extra large eggs
1 1/2 tablespoons vanilla
1/2 teaspoon kosher salt
2 teaspoons baking soda
1 cup cocoa powder
3 cups unbleached flour or gluten-free flour (such as Cup 4 Cup)
2 packages (4.67 ounces) Andes Creme De Menthe Thins, roughly chopped
1 cup dark chocolate chips
Preheat oven to 350 degrees
In a large bowl cream together the butter and sugars. Then add one egg at a time and mix until light and fluffy. Gently mix in the vanilla, salt, baking soda and cocoa powder. Once combined well stir in the flour. Then fold in the chopped mints and chocolate chips.
Using an ice cream scoop, scoop cookie dough and place on to a cookie sheet lined with parchment paper. Bake for 16 to 18 minutes - you might need more or less time depending on your oven. Either way the center of your cookies should look slightly underdone. This way you will have a perfect cookie once they cool.
(Hubby's note- This new recipe is strongly endorsed by both myself and M. We may or may not have gone to town on the raw dough but the baked version is just as good. Give it a try, you won't be disappointed!)