Double Chocolate Chip Mint Cookies

I sure hope we can cook in heaven because I don’t know if I can exist without these cookies in my life, on earth or beyond.  They are that good.  First of all, chocolate and mint were meant to go together.  I will pretty much eat any combination of the two.  When I was pregnant with Beau, I couldn’t get enough Mint OREO Milk Shakes.  I would have Andy run to Arctic Circle, frequently, to satisfy my craving.  They are still my favorite.

These thick, chocolaty, minty, cookies are everything a cookies should be.  They are soft, and melt in your mouth.  Perfect for dunking in a cold glass of milk.  The Andes Candies add just the right amount of mint without being overpowering. You can buy Andes Creme de Menthe baking chips on Amazon or sometimes you can find them in the grocery store.  Not all stores have them and it is usually hit and miss.  I just buy a package of the Andes Creme de Menthe candies and crush them with my food chopper.  It doesn’t take many chops to get the the right size.  You don’t want to over chop and just have crumbs.  You’ll use the entire package to equal one cup.

These cookies would be divine made into an ice cream sandwich.  I made them today for Teacher Appreciation Week and it was all I could do to only sample a couple.  They are the perfect cookie.

Print

Double Chocolate Chip Mint Cookies

Soft chocolate cookies filled with dark chocolate chips and crushed mint Andes Candies.

Course Dessert

Cuisine American

Keyword double chocolate chip mint cookies

Prep Time 10 minutes

Cook Time 36 minutes

Total Time 48 minutes

Servings 36

Ingredients

• 1 1/2 cups flour
• 1 cup cocoa
• 1 tsp baking soda
• 1 tsp salt
• 1 cup butter
• 1 1/4 cups brown sugar packed
• 3/4 cup sugar
• 2 eggs
• 2 tsp vanilla
• 2 cups semi-sweet or dark chocolate chips
• 1 cup crushed Andes Creme de Menthe candies

Instructions

1. Preheat oven to 350° F.  Line 2 baking sheets with parchment paper.

2. In a small bowl whisk together the dry ingredients.

3. In the bowl of a mixer, cream the butter and sugars. Add the eggs and vanilla and mix until fluffy.

4. Add the flour mixture and mix until combined.

5. Add chocolate chips and Andes. You can buy these as baking chips or just crush a whole package. Mix until combined.

6. With a medium ice cream scoop, drop cookie dough onto prepared cookie sheets.  Bake for 11-13 minutes.  Let cool for 8 minutes on pan and then transfer to a cooling rack.