“Snack”urday: Mint Chocolate Chunk Cookies

After the last few weeks of my chocolate kick I vowed this week would not be a chocolate dessert and then…this happened.

Target sabotaged my efforts with an unbelievable sale on Andes Crème De Menthe Chips.  What was I to do?  Not buy them?!  Uh, no!  So, the universe was against me and now you have another recipe with chocolate to add to your collection.  Which really isn’t a bad thing…is it?!

Mint Chocolate Chunk Cookies

• 1/2 cup salted butter - softened
• 3/4 cup dark brown sugar
• 1/2 cup white granulated sugar
• 1 tsp baking soda
• 1 tsp baking powder
• 2 tsp vanilla extract
• 2 eggs
• 1 package (10oz) Andes Creme de Menthe Baking Chips
• 2 2/3 cups flour

Directions

• Preheat oven to 350 degrees F
• Blend butter & sugars together in mixer.
• Once fluffy add vanilla and eggs until well mixed.
• Add in baking soda, baking powder, and flour. Until dough forms.
• Stir in Andes Baking Chips and Chill approximately one hour in refrigerator.
• Measure out approximately 1 oz of dough. Form ball and slightly flatten. 
• Bake at 350 for approximately 8-10 minutes. Cool on pans for two minutes before removing.

Makes about 4 dozen cookies

Gluten Free

• Substitute Betty Crocker Gluten Free bisquick for the flour.  Also add 1 tsp xanthum gum.

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Tips

• Make these ahead and keep them in the freezer.  I do this with a lot of my baked goods. They keep well, and they are ready when you are.
• If you aren’t a fan of mint that much cut back on the chips a bit in the recipe.
• Line your baking sheets with parchment paper.  Makes clean up and baking so much easier!
• Make you own ice cream sandwiches with these as the outside. YUM!

Check out past “Snack”urdays to find more treats for a sweet weekend!

Tagged as: chocolate, Gluten Free, recipes, snackurday