Andes Mint Chocolate Cookies

 We enjoyed quite a few baking projects throughout these past couple of month and one of my favorites was these delicious Andes mint chocolate cookies.  They combined that perfect taste pairing of chocolate and mind and had a nice soft, chewy texture.  

I made nearly 5 dozen cookies and the family gobbled them up in record time. 

Ingredients:

2 sticks butter; softened

2 cups granulated sugar

2 large eggs

1 tsp. vanilla extract

1 tsp. mint extract (you can just use vanilla if you don't have mint)

4 tablespoons milk

2 1/4 cups flour

3/4 cup cocoa powder

1 tsp baking soda

1/2 tsp. salt

10 ounces Andes baking chips (if you can't find them you can always buy the Andes mints and just unwrap/ crush them yourself using a Ziploc bag and a rolling pin)

To make the cookies:

1. Preheat oven to 350.  In stand mixer or large bowl beat sugar until soft and then add in the sugar until well combined. 

2. Add in the eggs, one at a time and mix after each addition.  Add in extract and milk and beat until well combined. 

3. Add in flour, cocoa powder, baking soda, and salt.  Stir until well combined (I used the paddle attachment on my stand mixer); the mixture will be pretty thick.  Add in mint chips.

4. Using a cookie scoop or two spoons, scoop mixture onto parchment paper lined cookie sheets and bake for 10 minutes.  Let stand for 5 minute before moving to cooling rack-- they are very soft coming out of the oven and will break apart if you don't let them cool before moving them.

Makes about 5 dozen cookies

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