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
2 eggs
1 package (10 oz.) Andes® Crème de Menthe Baking Chips
2-2/3 cups sifted all-purpose flour

Directions:

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.

Yield:

4 dozen cookies.