Andes Mint Chocolate Chip Cookies
Anyhow, I saw these the other day and decided to bake either cookies/blondies/brownies with them. I ended up baking cookies because I realized that I haven’t eaten a cookie since February. Come to think of it, I haven’t had a blondie or a brownie for even longer. I am getting old!
I originally wanted to get these but was forced to get the original.
Long story short, never go grocery shopping with 2 hardcore chocolate lovers!
Naked thin mints.
2 cups AP flour
1 tsp salt
1 tsp baking soda
1 cup unsalted butter, softened
1 cup light brown sugar, packed
½ cup castor sugar
2 large eggs
2 tsp vanilla
1 cup Andes Thin Mints, chopped up (28 pieces)
1 cup milk chocolate covertures
-beat the butter and both sugars until light and creamy
-beat in the eggs, one at a time, scraping the bowl after each addition
-add the vanilla and beat for 5 seconds
-add in half of the flour mixture and beat well, scrape the bowl and repeat with the other half
-stir in the thin mints and covertures
Now comes the hard part… cover the bowl with cling and put it in the fridge.
I know it’s difficult but you know what they say. Good things come to those who chill their cookie dough for at least 6 hours.
After the cookie dough is done chillaxing in the fridge, preheat the oven at 375°F/190°C. Scoop out the dough in tablespoons and with your palms, roll into balls. Place on a baking sheet covered cookie pan and bake for 12-14 mins, rotating the pan halfway through the baking time.
2 things; Firstly, I only baked the cookies for 11 minutes because I like soft/chewy cookies. Secondly always arrange your dough in a zig-zag pattern if you, like me, own a temperamental oven and hate cookies that spread (and then they end up being siamese twin cookies!).
After taking the pan out of the oven, let the cookies cool for 5 minutes before transferring onto a cooling rack. I tried one to see if it tasted okay and ended up eating 3. I usually don’t like a cookie that’s fresh from the oven because the chocolate is all melty and stuff, but you know what?
These cookies are best eaten warm. It’s weird because I don’t celebrate Xmas but these taste like Xmas. Happy early birthday baby Jesus!