During the holidays, you'll usually be able to find a bag of Andes mint baking chips. I used those to make these chocolate mint cookies. The batter smells like mint chocolate chip ice cream!
I used softened butter and baked the cookies for 9 min.
Andes Crème de Menthe Chocolate Cookie (~from thespiffycookie.com)
Makes approximately 3 dozen two-inch cookies
Ingredients:
1 cup (2 sticks) cold, unsalted butter, cubed
1-1/4 cup sugar
2 large eggs
1/2 cup cocoa powder
2-1/4 cups all-purpose flour
1/4 tsp coarse salt
1 tsp baking powder
Directions:
Preheat the oven to 350 degrees. Line baking sheets
with parchment paper or silicone baking mats. In the bowl of an electric
mixer, combine the butter and sugar. Beat together on medium-high speed
until light and fluffy, 2-3 minutes. Blend in the eggs one at a time,
scraping down the bowl as needed. Mix in the cocoa powder until well blended.
Add the flour, salt and baking powder to the bowl and mix on low speed
just until incorporated. Fold in the Andes chips with a spatula.
Transfer the dough to a work surface and knead briefly by hand to be sure
the ingredients are well combined.
Roll walnut sized portions of dough into a ball and flatten
just slightly into a disc. Place on the prepared baking sheets, a few
inches apart. Bake 8-10 minutes. Let cool on the baking sheets 5-10
minutes, then transfer to a wire rack to cool completely.
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