The other day I found this recipe online and really wanted to make it. The recipe called for Mint Chocolate Chips. After looking at two stores and not finding them, I decided to substitute Andes Mints instead. I finally made the cookies last night. They are quite tasty. I started making them while Little Monkey was napping and when he got up he decided that I needed his help. He went and got his apron (I made it for him for his birthday.) and came into the kitchen to help. He was very good at taking the wrappers off the Andes mints and putting them in the mini chopper and then chopping them up. He also helped put the cookies on the cookie sheet using a melon baller.
And because I’m sure that you want it, here is the recipe I used:
Mint Chocolate Chip Cookies
- 1 cup butter, softened
- 1 cup granulated sugar
- 3/4 cup packed light brown sugar
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 2 eggs
- 2 cups all-purpose flour
- 1/2 cup cocoa
- 1 teaspoon baking soda
- 1 2/3 cups mint chocolate chips ( I just used one full package of Andes mints chopped up. It was actually probably closer to just 1 cup.)
- Heat over to 375 degrees F.
- Beat butter, granulated sugar, brown sugar, vanilla and salt in a large bowl until creamy.
- Add eggs; beat well.
- Stir together flour, cocoa and baking soda.
- Gradually add flour mixture to butter mixture beating until well blended.
- Add chocolate chips to batter.
- Drop by rounded teaspoons onto an ungreased cookie sheet.
- Bake 8 to 10 minutes or until set. Cool slightly; remove from cookie sheet to wire rack.
- Cool completely.
Alrighty, good luck making your own. They are easy to make and the recipe makes about 60 cookies! Try not to eat them all! I think I will try and send some with Big Monkey to work so that I do not eat all of them!