Last year, I was at the market and stumbled across Andes Mint Baking Chips... I thought in that moment, I had died and gone to heaven. I couldn't wait to get home and test those puppies out! I searched for recipes that already had mint chips in them and nothing tickled my fancy.
One of the first places I look to for recipes is the King Arthur site... and they pulled through like a champ! I've made these cookies probably a dozen times now and they are one of my favorites!
Andes Mint/ Chocolate Chip Cookies
adapted from King Arthur Drop Cookies
1/2 cup butter, softened
1/3 cup + 1 tablespoon granulated sugar
1/3 cup brown sugar, light or dark, packed
1/2 teaspoon salt
1 teaspoon vanilla
1/4 teaspoon baking soda
1/2 teaspoon baking powder
1 large egg
3/4 cup King Arthur Unbleached All-Purpose Flour
3/4 cup King Arthur White Whole Wheat Flour
2 tablespoons milk
1 cup semi-sweet chocolate chip morsels
1 cup Andes Mint baking chips
1) Preheat the oven to 375°F. Lightly grease two baking sheets, or line with parchment.
2) Beat together the butter, sugars, salt, vanilla, baking soda, and baking powder till well combined.
3) Add the egg, beating till smooth. Scrape the sides of the bowl, and beat again till smooth.
4) Add the flour, mixing it in completely.
5) Beat in the milk, then the chips.
6) Drop the cookies by the traditional "tablespoonful" (actually about 2 measuring tablespoons) onto the prepared baking sheets, spacing them about 2" apart. A tablespoon cookie scoop works well here.
7) Bake the cookies for 14 to 16 minutes, until they're a light golden brown, and a bit darker around the edges.
8) Remove them from the oven, and cool right on the baking sheets.