Creme De Menthe Chocolate Chip Cookies

5 Mar

These Andes baking chips are only sold for a limited time and in select locations so when I saw them I quickly bought them. However, they’ve been sitting in my fridge for so long because I’ve been contemplating the perfect way to make use out of them. Enter – double chocolate chip cookies. Chocolate mint is one of my favorite flavor combos and these cookies do a great job of highlighting it (possibly because I put a ton of extract in them). I’m taking these babies on the car tomorrow as roadtrip food on the way to NEW ORLEANS FOR MARDI GRAS. Please enjoy this recipe and this picture which I am really proud of.

Creme De Menthe Chocolate Chip Cookies
Adapted From: All Recipes

1/2 cup butter (1 stick), softened
3/4 cup sugar
1 egg
1 teaspoons vanilla extract
1 cups all-purpose flour
1/3 cup cocoa powder
1/4 + 1/8 teaspoon baking soda
1/8 teaspoon salt
1/2 teaspoon Peppermint Extract, less if you don’t like powerful mint
1 cup Andes Creme De Menthe Baking Chips
1/2 cup semi-sweet chocolate chips

-Preheat oven to 350 degrees
-In a large bowl with an electric mixer, combine butter, sugar, egg, and vanilla
-In another bowl, whisk together flour, baking soda, and salt
-Slowly incorporate dry mixture into wet mixture
-Add the peppermint extract
-Gently fold in the baking chips and chocolate chips
-Spoon tablespoon sized balls of dough on to an ungreased cookie sheet
-Bake for 10 minutes
-Let cool on cooling rank and enjoy!

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