My name is Julia and I have an addiction. My addictions include baking (obviously), buying baking accessories (totally necessary), shoes (again, necessary), Target, daydreaming on Anthropologie's website, Lana Del Rey, and mint-chocolate combinations.
Can I get an Amen? I said I had addictions, I didn't say they were bad!
If you've been paying attention you know I'm a mint activist. If you haven't been paying attention, you can make it up to me and yourself by making these cookies. And then start paying attention. :-)
So basically, these cookies are amazing. And I know everyone says that about everything, but really. They're chocolatey, soft, chewy, and minty! Not overpowering mint, but mint enough. These are my #1 FAVORITE cookie! And you'll come to find as you get to know me, that deciding on something as a favorite (deciding on something period) is a big decision with me. Commitment issues with my "stamp". If you watch How I Met Your Mother (want to be friends?) you should know that episode where Marshall learns his "stamp" of approval is worthless. So in contrast to Marshall, I don't just throw my "favorite cookie" label onto every cookie I make.. These really are my favorite! I hope you like them!
Andes Mint Cookies Recipe:
2 1/4 cups flour spooned and leveled
3/4 cup cocoa powder
1 tea. baking soda
1/2 tea salt
2 1/2 sticks butter (1 1/4 cup) melted and cooled
2 cups sugar
2 tea vanilla
Andes Mint Candies
Step by step pictures can be seen in the gallery below
Preheat the oven to 350 degrees
1. In a large bowl whisk together melted butter and sugar for about 2 minutes.
2. Mix in vanilla, then eggs one at a time, mixing well after each addition.
3. In a separate bowl combine all dry ingredients: flour, cocoa powder, baking soda, and salt.
4. Spoon dry ingredients into butter mixture a little at a time, and mix until incorporated. You don't want to add too much of the dry ingredients because your mixer will cause it to fly everywhere. Places where flour does NOT belong! So go slow.
5. Once all your ingredients are combined together, place dough on a sheet of plastic wrap, and form a round disc. Cover in plastic wrap and chill in the refrigerator for about an hour.
6. After dough has chilled, roll into 1 1/2 inch balls and bake on a cookie sheet covered with parchment paper for 10-12 minutes. I took mine out at 11 minutes. They look underdone, but they continue to bake on the cookie sheet after you take them out.
7. After cooling on the cookie sheet for 2 minutes, remove onto a cooling rack.
8. Place 1 unwrapped Andes Mint on the top of each warm cookie. **I like to place them upside down since the strip of green is closer to the bottom. That way you can see more green when you smear it.
9. Wait for the mints to melt enough to spread. They will look wet. Using the back of a spoon, gently smear the candy over the top of each cookie.
10. You can eat them warm and wet or wait for the candy to dry and get hard. Either way they are delicious! Enjoy!