Introduction: Andes Mint Chocolate Cookies
I am a huge fan of the chocolate/mint combination which is why I love putting Andes Creme de Menthe baking chips in this recipe, but the chocolate cookie recipe is amazing no matter what you put in it! I've used chocolate chips, peanut butter chips, white chocolate chips, etc., and they all turn out great! This particular chocolate cookie recipe is my favorite because it uses melted chocolate instead of cocoa powder and I think it makes a huge difference in the taste of the cookies!
To see more awesome recipes like this, visit my food blog, www.ButterwithaSideofBread.com!
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Step 1: Ingredients
- 2 cups (12 oz. pkg) semi-sweet chocolate chips
- 1 pkg. Andes Creme de Menthe baking chips
- 2 2/3 cups flour
- 1 tsp baking powder
- 1 tsp salt
- 2 sticks butter (or margarine) softened
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 3 large eggs
Step 2: Melted Chocolate Is the KEY!
Melt the semi-sweet chocolate chips in a saucepan over low heat, stirring until completely melted and smooth. Remove from heat.
Combine flour, baking soda and salt in medium bowl. Beat butter, brown sugar, granulated sugar and vanilla extract in large mixer bowl. Add eggs, one at at time, beating after each addition. Beat in melted chocolate. Gradually beat in the flour mixture. Then stir in the Andes Mint baking chips.
Step 3: Now Bake Them!
Drop by tablespoon onto an ungreased cookie sheet. Bake at 375 for 8 or 9 minutes.
Do your BEST to not eat them all in one sitting!
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