My almost 9 year old (by almost I mean just a few days away) loves mint chocolate chip ice cream. For her birthday cookie I decided to do a double chocolate mint chip cookie using Andes mints. I have really been liking using chopped chocolate instead of regular chips recently. Don’t get me wrong, there is nothing wrong with a chocolate chip, but there is something about the irregularity of chopped pieces that’s sort of exciting. I know, I am really living on the edge over here. I like calculated risks! Anyway, if you like mint you will love these! I actually stuck some mint chocolate chip ice cream in between two and made an ice cream sandwich, so many possibilities!!
Double Chocolate Mint Chip Cookie (makes approximately 24 cookies)
- 1 cup all purpose flour
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1/2 cup unsweetend cocoa
- 1 stick unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 egg
- 1/2 tsp peppermint extract
- 1 & 1/2 cup chopped Andes mints–about 40-45 candies (or mint chips)
What to do…
- Preheat oven to 375 degrees.
- Combine flour, salt, baking soda and cocoa powder in a bowl and set aside.
- Chop the Andes mints.
- Mix butter and sugars in the bowl of a stand mixer or a large bowl if using a hand mixer.
- Add in the egg and peppermint extract and mix until combined.
- Slowly pour the dry ingredients into the wet ingredients and mix until combined.
- Stir in the chopped Andes mints.
- Drop tablespoons of cookie dough (I used a small cookie scoop) onto a parchment paper lined cookie sheet.
- Bake for 10 minutes.
- Allow to cool on the cookie sheet for a few minutes then transfer to a wire rack to cool completely.