Smooth, dark chocolate. Cool mint. Put those flavors together, and they melt into a sweet lava of deliciousness in your mouth! 🙂 I love York Peppermint Patties and Andes mints better than any other candy. I have experimented with both of them in my baking. I tried a Martha Stewart recipe that layered brownie batter alternatively with peppermint patties, for example. (Recipe here: mint-chocolate brownies) They were pretty good, but not as chewy as I like. I will keep experimenting with the perfect minty brownie. Happily, in my search for great chocolate-mint desserts, I came across a bag of Andes mint-chocolate baking chips! I hadn’t seen them before in my grocery store.
So far, Andes’ own suggested cookie recipe is my favorite thing to make with their baking chips. They are perfect every time: crackly on top, chewy in the center, a bit crisp on the bottom. I love them! If you try them out, let me know what you think! My friends and family love them, and if you like mint, you will, too.
Andes Chocolate-Mint Cookies
1/2 cup salted butter – softened
3/4 cup dark brown sugar
1/2 cup white granulated sugar
1 tsp. baking soda
1 tsp. baking powder
2 tsp. vanilla extract
1 package (10 oz.) Andes® Crème de Menthe Baking Chips
2-2/3 cups sifted all-purpose flour
Preheat oven to 350° F.
Blend butter, sugars, baking soda, baking powder, vanilla and eggs until mixed.
Stir in Andes Baking Chips and then flour. Chill approximately one hour in the refrigerator.
Measure out approximately 1 oz. of dough. Form a ball and slightly flatten.
Raise oven rack one level above the middle and bake on non-stick baking pans.
Bake at 350° F for approximately 8 – 10 minutes.
Cool on pans for two minutes before removing.
4 dozen cookies.