Description
These double chocolate mint cookies are soft and chewy chocolate chip cookies filled with double the chocolate and melty creme de menthe candies.
Ingredients
Scale
- 1 1/2 cups semi-sweet chocolate chips
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 1 cup salted butter, softened
- 2/3 cup sugar
- 1/3 cup packed dark brown sugar
- 2 teaspoons vanilla
- 2 eggs
- 1 4.7 oz. box Andes Creme de Menthe Candies, unwrapped and broken in half (see note)
- 1 cup semisweet chocolate chips
Instructions
- Preheat the oven to 375ºF.
- Prepare cookie sheets by greasing them or lining with parchment paper.
- Melt 1 1/2 cups semi-sweet chocolate chips over a double boiler, or in microwave until just melted. Set aside to cool to room temperature.
- Combine the dry ingredients in small bowl, set aside.
- In a large mixing bowl, combine butter, both sugars, and vanilla. Beat until creamy. Add eggs, scrape down the sides of the bowl, and mix again. Add the melted chocolate and beat ingredients until light and fluffy.
- Add the flour mixture and mix until just combined. Fold in the Andes Candies and 1 cup of chocolate chips. Stir until combined.
- Drop the cookie dough by rounded tablespoons, or with a small ice cream scoop, onto the prepared cookie sheets.
- Bake for 10 minutes, or until the centers of the cookies are no longer wet.
- Let the cookies stand for 2-3 minutes on the cookie sheets before transferring them to cooling rack.
Notes
- You can also use Andes Peppermint Crunch Baking Chips. They’re available in some supermarket baking aisles, or online.
