Perhaps one of my favorite things about Christmas is that there are many minty treats to be had. I love any food item that is mint. Actually, it doesn’t even have to be a food item. If it’s mint, I’ll buy it.
I have always adored Andes Mints, so I thought, why not make cookies with them?
I searched a long time for the perfect recipe and I definitely think, with a few tweaks here and there, I found it. Now, here’s hoping I don’t eat these all myself (quite possible!)
Merry Mint Cookies
Adapted From: Chocolate With Grace
- 1 stick of unsalted butter, softened
- 1/2 c. white sugar
- 1/2 c. dark brown sugar
- 1/2 tsp. vanilla
- 1/4 tsp. peppermint extract
- 1 egg
Mix the butter until fluffy, then add in the sugars. Once beaten, add the vanilla, peppermint and egg and beat until smooth.
- 1 c. flour
- 1/2 c. cocoa
- 1 tsp. baking soda
- pinch of salt
- 1/2 c. mint chocolate chips
- 1/2 c. holiday chocolate chips
- Andes Mints, unwrapped
Mix together the flour, cocoa, baking soda and salt. Gradually add to the wet ingredients until blended. Add in the chocolate chips. Refrigerate the dough at least 2 hours.
Roll dough into 1-inch balls and bake for 9-11 minutes. As soon as you take them out of the oven, place an Andes mint on top. Let it melt, about 1-2 minutes, then spread with knife to get that chocolate swirl effect. You should have about 2 dozen cookies, in total (unless you eat a good portion of them immediately after they come out of the oven!)
