You didn’t think I’d actually go the entire holiday season without posting a cookie recipe did you? Not a chance! I love cookies, you love cookies, so let’s all eat cookies. Nom, nom, nom! How Cookie Monster of us. But, these aren’t just any cookie—there’s mint involved…and not just any mint. You know those silky-smooth-melt-in-your-mouth-mints that Olive Garden hands out at the end of every meal? Hopefully they still do that. But yes, those mints. The one and only Andes mints. Now-a-days they come in the form of Andes Mint Chocolate Baking Chips. Hallelujah.
Lately I’ve been craving mint chocolate cookies like whoa. And well, I just had to satisfy my craving. You’ve been having the same craving, haven’t you? It’s okay to admit it. It’s the holiday season after all, and all cookies are completely calorie-free. At some point, you start to believe the lies you tell yourself, so indulge. It’ll be so worth it.
I’d like to pique your interest just a little more by revealing where this craving came from. Well, ever since I found those lovely little Andes mint baking chips, I’ve been adding them to super duper indulgent homemade hot chocolate. I know. These cookies and that hot chocolate…one and the same. The only difference, one is a wee cookie packed with a punch and the other is pure liquid gold, or might I say pure liquid mint chocolate goodness.
I need to share that mint hot chocolate recipe with you now, don’t I? Good things come to those who wait. All in due time, my friends.
In the meantime though, these cookies. They’re where it’s at. Mint + Chocolate is right up there with Peanut Butter + Chocolate. Both are the greatest chocolate combos out there. Okay, so Caramel + Chocolate, too.
Calling all chocolate lovers!
I’m a fan of chewy cookies…melt-in-your-mouth chewy cookie deliciousness. None of that crisp cookie business. These mint chocolate cookies are chewy, chewy, chewy, AND they melt-in-your-mouth. Just ask my 1 year old niece who devoured 3 of these babies as soon as I opened the container. Don’t hesitate to heat them up in the microwave for a few seconds so they become a melty, chewy, out-of-this-world mint chocolate, crave-satisfying indulgence. Too much?
Cookie lovers, start your ovens.
Andes Mint Chocolate Cookies
Yields 68 cookies
- 2 cups all-purpose flour
- 2/3 cups Hershey’s unsweetened cocoa powder
- ¾ tsp. baking soda
- ¼ tsp. salt
- 2 sticks (1 cup) unsalted butter—softened
- 1½ cups white granulated sugar
- 2 eggs
- 2 tsp. vanilla extract
- 1¼ cup mini semi-sweet chocolate chips
- 1¼ cup Andes mint chocolate baking chips
Preheat the oven to 350 degrees. Line 2-3 baking sheets with parchment paper. Set aside.
To a medium-size bowl, add the flour, cocoa powder, baking soda, and salt, and whisk to combine.
Add the eggs and vanilla to a small cup.
Using a KitchenAid Stand mixer (or hand-mixer), cream together the butter and sugar until fluffy and light-yellow in color. Add the eggs and vanilla and mix to incorporate. Add the flour mixture in 2 batches, mixing after each addition until just combined.
Add the mini chocolate chips and the Andes baking chips and mix again until just incorporated.
Refrigerate the cookie dough for 30 minutes.
Using a melon baller, or a tablespoon, drop the cookies onto the baking sheets about an inch apart. Using your fingers, just barely press each cookie down. Bake for 8-9 minutes. The cookies will appear undercooked, but they will set as they cool. After about 3 minutes, transfer the cookies to a cooling rack, or wax paper, to cool completely.
Store in an airtight container at room temperature.