andes mint chocolate chip cookies.

the combo of mint and chocolate is most definitely one of my favorite flavor combinations. obviously can’t compete with my go-to chocolate and peanut butter, but that’s another story. honestly what is better than chocolate and peanut butter??! ok, i digress…

anyway. ever since i made my york peppermint patty chocolate chip cookie bars over christmas time, i’ve been wanting to make another sweet treat with the same flavors.  i stumbled upon beth’s mint chocolate chip cookies and tweaked the recipe a bit to bake up, what i am almost 100% convinced, is my favorite cookie to date.

the cookie base is essentially a regular chocolate chip cookie recipe, but i subbed 1/2 of the chocolate chips for andes mint baking chips.  these cookies are FULL of mint and chocolate flavor.  just wait until you sneak a taste of the raw cookie dough… (i know, i know. i couldn’t resist!)

note: if you can’t find andes mint chocolate baking chips in a store near you, you may simply chop up some andes mint bars and throw them in instead.

give these a try, you will NOT be disappointed!

INGREDIENTS

(categorized under Cookies)

adapted from eat.drink.smile

makes 3 dozen cookies

  • 1 stick butter, softened to room temp
  • 3/4 cup brown sugar
  • 1/2 cup sugar
  • 1 tsp vanilla extract
  • 2 eggs
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 2 1/2 cups all purpose flour
  • 1 cup semi-sweet chocolate chips
  • 1 cup Andes mint baking chips (OR 1 cup chopped andes mint bars)

DIRECTIONS

  1. Preheat oven to 350 degrees.
  2. Beat the butter and both sugars together on medium speed until light and creamy.  Add the eggs one at a time, mixing well after each. Add the vanilla.
  3. In a separate bowl, whisk together the dry ingredients (except for the andes mint chips and chocolate chips) and add to the butter mixture until just combined. Mix in the Andes chips & chocolate chips. Dough will be sticky, so chill for at least 30 minutes.
  4. Drop by rounded tablespoon-fuls onto ungreased baking sheet. Bake for 10-12 minutes until sides begin to brown. Cool completely on a wire rack and enjoy!

ps- i think you’ll enjoy these treats too ;)

peppermint patty chocolate chip cookie bars

peppermint patty chocolate chip cookie bars

vanilla cupcakes for two

vanilla cupcakes for two

funfetti cake batter chocolate chip cookies

funfetti cake batter chocolate chip cookies

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peppermint patty chocolate chip cookie bars


i stumbled upon Jenny’s recipe for Peppermint Patty Surprise Chocolate Chunk Bars and before i knew it, i was in the grocery store buying york peppermint patties. i LOVE york peppermint patties.  when it comes to candy bars, they are relatively healthy… so i justify eating more than one. or five….

anyway, this might just be the best dessert/bar/cookie i’ve EVER made. the peppermint patties melt inside the cookie bars, which i can only describe as… heavenly.  these are gooey. and chewy. and perfect.

i reduced the butter and sugar from jenny’s original recipe in an effort to try to keep them on the healthy side.  i also used mini chocolate chips instead of chocolate chunks. with the reduced butter and miniature chocolate chips, they still turned out incredible.

as shown below, layer the chocolate chip cookie dough at the bottom of a 9×13 pan, align peppermint patties on top, and layer again with the rest of the cookie dough…

bake for 38-45 minutes and allow to cool COMPLETELY before cutting into squares.

i can’t stop raving about these, this is a MUST try dessert.

peppermint patty chocolate chip cookie bars

(categorized under brownies/bars)

  • 1.5 sticks butter, softened to room temp (if using salted butter, omit added salt below)
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 2 large eggs
  • 1 1/2 tsp vanilla extract
  • 3 cups all purpose flour
  • 1 tsp baking soda
  • 3/4 tsp salt
  • 12 ounce bag mini chocolate chips (I used about 3/4 of the bag, but go by your preference)
  • 12 ounce bag York Peppermint Patties

DIRECTIONS

  1. Preheat oven to 350 degrees. Spray 9×13 baking pan with nonstick spray and set aside.
  2. In a large mixing bowl, beat butter and sugars until light and fluffy.  Add eggs and vanilla, beating until well combined.
  3. In a separate bowl, mix together the flour, baking soda, and salt.  Add slowly to the wet ingredients.
  4. Add chocolate chips until everything is combined.  Do not overmix.  Transfer 1/2 of the cookie dough into baking pan.  Place unwrapped peppermint patties over first half of dough.  Place remaining half of cookie dough over patties, pressing to flatten and even out the dough.  Bake for 38-45 minutes or until baked through and edges are brown. (Mine was exactly 38 mins)
  5. Allow the cookie bars to cool completely (about 1 hour) before cutting into squares.  Enjoy!

adapted from here

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ps: you may also enjoy these sweet eats too! 😉

fudgy cookies n cream oreo brownies with cream cheese icing

pineapple upside down cake

peanut butter chocolate chip blondie hearts

 

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