I have a feeling that my classmates in my night class are going to LOVE me! I made this batch of Andes mint chip cookies... and I'm pretty much in heaven. I know a few of us have been on chocolate-overload from the holidays, but how can you pass up this recipe?! I saw it on Natalie's blog and knew I had to give it a try. I couldn't (for the life of me) find the Andes mint baking chips that she mentioned, so I just chopped up a bag of Andes mints and it worked out just fine. I wrapped up some of the cookies in cello bags for my finance friends and tied them up with mint green and chocolate brown ribbon. Scrumptious!
Mint Chip Cookies
(Recipe from Natalie's Killer Cuisine)
Yield: 40 cookies
1/2 C. (1 stick) Unsalted Butter, room temperature
3/4 C. Brown Sugar
1/2 C. Sugar
1 tsp. Vanilla Extract
1 tsp. Baking Soda
1 tsp. Baking Powder
1 tsp. Cocoa Powder
1 tsp. Salt
2 1/2 C. All Purpose Flour
1 (10 oz) Bag Andes Mint Baking Chips (I used an 8.5 oz. bag of Andes mints & chopped them up)
Cream butter in a bowl of fitted with an electric mixer. Add both sugars and beat until light and airy. Add the vanilla, then add the eggs one at a time. In a separate bowl, whisk together the dry ingredients (excluding the mint chips) and add to the butter mixture until fully combined. Mix in the Andes chips last. Chill the dough for at least one hour before baking. Preheat oven to 350F degrees. Line a baking sheet with parchment paper and grease lightly with non-stick spray. This dough makes 40 small cookies. Roll the dough into small balls, set on baking sheet, and slightly press with the bottom of a glass (to flatten slightly). Bake the cookies for 8 minutes (they will be pale in color). Cool on the baking sheet for 2 minutes before transferring to the counter or baking rack to cool completely.