DAY 7: Chocolate Andes Chip Cookies
Andes mints now also come in packages of Andes Baking Chips. They make a great addition to a basic chocolate cookie. Can’t find the packaged baking bits? Just chop up a package of regular Andes. I prefer the kind that have one chocolate layer sandwiched between two green mint layers.
Chocolate Andes Chip Cookies
2 cups semi-sweet chocolate chips
¼ cup butter
2 ½ cups flour
¼ cup cocoa powder
2 tsp baking powder
1 tsp salt
¼ cup butter
1 cup sugar
¾ cup brown sugar
2 Tbs milk or cream
1 Tbs vanilla extract
1 bag (10 oz) Andes baking chips or 1 ½ cups coarsely chopped Andes mints
Preheat oven to 375°F. Line baking sheets with parchment paper or silicone mats.
Combine chocolate chips and ¼ cup butter in a small saucepan. Heat over low heat until just barely melted. Or melt in microwave in a Pyrex bowl.
Combine flour, cocoa, baking powder and salt in a medium bowl. Whisk until well mixed. Set aside.
In a mixing bowl, beat ¼ cup butter with the white and brown sugars. Mix in eggs, milk and vanilla. Beat in melted chocolate. Add dry ingredients to the mixing bowl and beat until just barely combined. Stir in chopped Andes mints.
Drop by tablespoonsful onto baking sheets. Bake at 375°F for 8-10 minutes. Cool 5 minutes on pan and then remove to wire rack to cool.
Makes about 3 dozen cookies