- Difficulty: Easy
- Yield: 24 cookies
- Nutritional Information Per Serving (1 of 24): Calories 259, Total Fat 12 g, Saturated Fat 7 g, Carbohydrates 36 g, Dietary Fiber 2 g, Sugar 23 g, Protein 3 g, Cholesterol 42 mg, Sodium 111 mg
- Total Time: 45 minutes
- Inactive Time: 25 minutes
- Cooking Time: 20 minutes
"These truly taste like Andes Mints, not just typical mint chocolate chip cookiespure bliss in every bite!"
Ingredients
- Nonstick cooking spray
- 2 1/2 cups all-purpose flour
- 3/4 cup natural cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 2 sticks (1 cup) plus 2 tablespoons butter, softened
- 1 cup granulated sugar
- 1 cup lightly packed light brown sugar
- 2 extra-large eggs
- 1 teaspoon pure vanilla extract
- 1 teaspoon peppermint extract
- 1 cup chocolate chips
- 1 cup mint chips (or chopped Andes Chocolate Mints)
Instructions
1. Preheat your oven to 350F and lightly grease a baking sheet with cooking spray. Sift together the flour, cocoa powder, baking soda, and salt in a medium bowl, then set aside.
2. Using a hand or stand mixer, beat the butter and both sugars until light and fluffy. Mix in the eggs, vanilla extract, and peppermint extract until well combined.
3. Gradually add the dry ingredients into the butter mixture and blend thoroughly. Fold in the chocolate chips and mint chips for that irresistible mint-chocolate burst.
4. Shape the dough into 1 1/2-inch balls and arrange them on the prepared baking sheet. Gently press down each ball with two fingers to about 1 inch thick, spacing them roughly 2 inches apart.
5. Bake for 15 to 18 minutes, or until the cookies lose their glossy appearance and emerge soft and chewy. Transfer to a wire rack to coolthese will vanish fast!
Photograph by Jon Paterson/Studio D
Courtesy of Recipe Iseasy Magazine
