Double Chocolate Mint Cookies

This is yet another recipe from Mel's Kitchen Cafe.  She's kind of amazing and you can pretty much always trust her recipes to turn out excellent.  These cookies are HIGHLY addictive - the chocolate/peppermint combo always is for me - and look pretty to boot.  They are definitely going onto the list of "must make" recipes over the Christmas season each year (and are likely to get made at other times of the year as well, if I'm being honest).

INGREDIENTS

1 cup (8 ounces) butter, cool room temperature (not warm or overly soft!)
3/4 cup (5.5 ounces) lightly packed brown sugar
1/2 cup (3.75 ounces) granulated sugar
2 large eggs (3.5 ounces)
1 teaspoon vanilla extract
2 cups (10 ounces) all-purpose flour
1/2 cup (2 ounces) natural, unsweetened cocoa powder
1/4 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup (6 ounces) semisweet chocolate chips
1/2 cup (3 ounces) crushed or finely chopped Andes mints (see note above)
Additional 1/2 cup or so crushed or finely chopped Andes mints for rolling

DIRECTIONS

1. Preheat the oven to 350 degrees F. Line two large, rimmed baking sheets with parchment paper or silpat liners.
2. In the bowl of an electric stand mixer (or in a large bowl with an electric hand mixer), cream the butter, brown sugar and white sugar together until well-mixed, 2-3 minutes.
3. Add the eggs and vanilla extract and mix.
4. In a separate bowl, whisk together the flour, cocoa, salt, baking powder, and baking soda.
5. Add the dry ingredients to the batter and mix until just combined (it's ok if there are a few dry streaks). Mix in the chocolate chips and 1/2 cup crushed Andes mints until combined and no dry streaks remain.
6. Scoop the dough and shape into heaping tablespoon-sized balls (I use a #40 cookie scoop) and gently roll the tops into the additional crushed mints, pressing lightly into the plate or bowl of crushed mints so they stick to the top of the cookie dough ball.
7. Place a couple inches apart on the prepared baking sheets and bake for 10-11 minutes (watch closely and don't overbake; the edges will be set with soft middles).
8. Let the cookies cool for a few minutes on the baking sheet and then remove to a cooling rack to cool completely.

From Mel's Kitchen Cafe.

Andes Mint Cookies

I love the combination of mint and chocolate and as a kid always looked forward to my very own package of Andes mints in my Christmas stocking each year.  And then I discovered that you could buy packages of chopped Andes mints in the baking aisle right by the chocolate chips.  These cookies come from the recipe on the back of the package of chopped Andes mints and they are wonderfully delicious.  Definitely a favorite cookie of ours.

Andes Mint Cookies

2 2/3 cups sifted all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup dark brown sugar
1/2 cup white granulated sugar
2 eggs
2 teaspoons vanilla extract
1 package (10 oz.) Andes Crème de Menthe Baking Chips

Preheat oven to 350 degrees F.  Line baking pan with parchment paper or silicone baking mat.
In a bowl, whisk together flour, baking soda, baking powder, and salt.  Set aside.  Place butter in the bowl of a stand mixer fitted with the paddle attachment. Cream the butter until light. Add both sugars and beat until light and fluffy. Add the eggs, one at a time.  Add the vanilla and beat until incorporated.

Add the Andes mint chips and then add the flour mixture gradually and mix just until the dough is incorporated. Wrap the cookie dough with plastic wrap and chill for at least one hour (or not - I always skip this step).  Roll into small balls and flatten slightly on a baking sheet for uniformly round cookies or just scoop and drop them with a spoon, which is fine too.

Bake for 8-10 minutes or until the edges start to turn golden brown and the centers are still soft.