I was dying to get back into the kitchen to whip up something decadent and delicious but I couldn't decide what to bake. That's when it hit me, why not combine the festiveness of St. Paddy's Day with one of my husband's favorite flavor combinations.. mint chocolate!
Andes mint chocolate cookies are a perfect treat for St. Patrick's Day because they combine the rich flavor of chocolate with the refreshing taste of mint. The green color of the Andes mints also makes them a festive addition to any St. Patrick's Day celebration. Whether you're hosting a party or simply want to indulge in a sweet treat, these cookies are a fun and delicious way to celebrate the holiday. Plus, they're easy to make and can be enjoyed by both kids and adults alike.
Mint and chocolate is a classic flavor combination that has been enjoyed for generations. One reason these two flavors work so well together is because they are a perfect balance of sweet and refreshing. Chocolate offers a rich, decadent taste that satisfies the sweet tooth, while the mint provides a cooling sensation that leaves the palate feeling clean and refreshed. The combination of these two flavors creates a taste that is both indulgent and satisfying.
These cookies are made with cocoa powder, chocolate chips, and chopped Andes mints, giving them a rich and decadent flavor. They are easy to make and can be enjoyed as a festive treat for holidays such as St. Patrick's Day.
I hope you enjoy these as much as I do! Happy Baking!
Andes Mint Chocolate Chip Cookies
2 and 1/4 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsweetened cocoa powder (I prefer Ghirardelli for its rich flavor)
1 cup salted butter, at room temperature
1 cup granulated sugar
1/2 cup brown sugar
2 large eggs
1 teaspoon vanilla extract
1 cups semisweet chocolate chips
1 cup crushed Andes mint candies
Preheat your oven to 375°F. Line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour, baking soda, salt, and cocoa powder.
In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes. Beat in the eggs and vanilla extract.
Gradually add the dry ingredients to the butter mixture, mixing until just combined.
Set aside 1/4 of the Andes Mints and chocolate chips to add on top of the cookies when they come out of the oven (optional)
Fold in the remaining chocolate chips and crushed Andes mints.
Using a cookie scoop or spoon, drop rounded balls of dough onto the prepared baking sheet, spaced 2 inches apart.
Bake for 12-17 minutes, or until the edges are set and the centers are still slightly soft. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. (Bake time varies by size, for smaller cookies check them early.)
Sprinkle the Andes Mints and chocolate chips you set aside on top of the freshly baked cookies to create a beautiful presentation.
Enjoy your rich and chocolatey Andes Mint Cookies!
The number of cookies this recipe makes will depend on the size of the cookie scoop or spoon used to portion out the dough. As a rough estimate, using a standard cookie scoop, this recipe should make approximately 2 dozen cookies. If you prefer larger cookies, the recipe will yield fewer, and if you prefer smaller cookies, the recipe will yield more.
Dairy Free Alternatives:
Coconut oil or vegan butter: Use coconut oil or vegan butter (I like Earth Balance) in place of butter. You can use the same amount of coconut oil as butter, but make sure it's softened to room temperature.
Non-dairy chocolate chips: Look for non-dairy chocolate chips that are made with cocoa butter instead of milk. There are many brands available in most grocery stores that are vegan-friendly.
Mint extract: Use a high-quality mint extract in place of Andes mints. You can add the extract to taste, depending on how strong you want the mint flavor to be.
For leftover cookies, the best way to store them is to place them in an airtight container at room temperature. You can add a slice of bread to the container to help keep the cookies soft and fresh. Alternatively, you can store them in the freezer in an airtight container or freezer bag for up to 3 months. When you're ready to enjoy them, simply thaw them at room temperature for a few hours.
For leftover cookie dough, you can store it in an airtight container or wrap it tightly in plastic wrap and refrigerate for up to 3 days. Alternatively, you can store it in the freezer for up to 3 months. When you're ready to use the dough, simply thaw it in the refrigerator overnight and bring it to room temperature before baking. It's important to note that if you're using dough that has been frozen, it may spread more during baking, so you may want to add a bit more flour or chill the dough before baking.
Baking chocolate chip Andes cookies in the kitchen for St. Patrick's Day is a fun and festive activity that can bring joy to the whole family. As you mix the dough and add the chocolate chips and chopped Andes mints, the delicious aroma will fill your kitchen, making your mouth water with anticipation. As the cookies bake, you can enjoy the warmth of the oven and the anticipation of the sweet treats to come. Whether you're baking solo or with your littles, this activity can provide a wonderful opportunity for traditions and creating memories. Once the cookies are done, you can enjoy them with a cold glass of milk or a hot cup of tea, savoring the delicious combination of chocolate and mint. Baking chocolate chip Andes cookies can be a delightful way to celebrate St. Patrick's Day and create cherished memories with your loved ones for years to come!