milk and cookies.
peanut butter and jelly.
apples and cinnamon.
they are all perfect flavor pairings just like chocolate and mint. i love the combination of chocolate and mint together. i’ve made chocolate peppermint sandwich cookies, chocolate peppermint candy cane cupcakes and thin mint truffles.
i found the recipe for this cookie on two peas and their pod. they are known for their amazing cookies so i knew i could trust this one. they did not let me down. even though i used andes creme de menthe baking chips instead of the mint chips the original recipe called for, they still turned out awesome.
so if you happen to come across these andes baking chips or another brand of mint chips (i remember seeing some hershey’s ones before) i would highly recommend whipping up batch of these mint chocolate cookies. they are deliciously chocolatey with the perfect amount of mint flavor. enjoy!
start by combining the flour, cocoa powder, baking powder and salt in a medium bowl.
then in the bowl of your stand mixture, blend the butter, granulated sugar, and brown sugar together.
once the butter is nice and fluffy, add the vanilla and combine well.
now add the half the cocoa/flour mixture.
mix and then add the milk and mix until it is incorporated.
now pour in the rest of the cocoa/flour mixture and mix it all up.
finally add the andes baking chips.
the cookie dough needs to chill for a little bit, so stick the bowl into the refrigerator for 15 minutes.
once the dough is chilled, scoop out the cookies and roll into 1 inch balls (about 2 tsp). place on to a parchment paper or silpat lined baking sheet.
bake the cookies for 14-15 minutes and allow them to cool for about 5-10 minutes on the baking sheet before transferring them to a wire rack to cool completely.
now all that’s left to do is gobble them all up! (or share if you’re feeling particularly generous )