Peppermint n Chocolate Chip Cookies

Peppermint n Chocolate Chip Cookies

I was in the grocery store the other day and found some different Andes baking chips. These were peppermint and cream baking chips and I knew right away that I had to try them in a cookie recipe. I bought several bags and made cookies with both semi sweet chocolate chips and white chocolate chips. Both recipes turned out great! The cookies were very flavorful and I also loved the color that the peppermint chips added to this cookie. These would be great to make for Valentine's Day! I'd be your sweetie if you made me a batch of these!!!

Peppermint n Chocolate Chip Cookies
1/2 cup salted butter, softened
3/4 cup dark brown sugar
1/2 cup white granulated sugar
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons vanilla extract
2 eggs
1 bag Andes® Peppermint Baking Chips

1 bag semi sweet chocolate chips or white chocolate chips

2 cups all-purpose flour

2/3 cup cake flour

Blend butter, sugars, baking soda, baking powder, vanilla and eggs until mixed.
Stir in baking chips and then flour.
Chill for at least one hour in refrigerator.

Preheat oven to 350
Put a heaping round spoonful of dough on a parchment paper lined baking sheet.

Bake at 350-degrees for about 8-10 minutes (don't overcook!)

Cool on the baking sheets for about 3-5 minutes before removing.

I think these would be great in white cupcakes too for Valentine's Day!

Don't you just wanna dive into this pool of goodness?

Make sure to chill your dough...I promise it makes a difference!


They turned out just perfect!

See the pinkish red color...that's why these are perfect for Valentine's Day!

I love when the chocolate chips are all melty and gooey on top of a cookie...I grabbed this baby and ate it before anyone else could get to it!

Andes Chocolate Chip Cookies

That's not mold...that's the green minty goodness of Andes Mints.

I don't know about you but I ADORE Andes Mints. I don't know if there is anything better that comes in that small of a package! I don't know why I love them so much (besides the fact that they are delicious!)...but I do know that if I get Andes Mints after a meal at a restaurant I am so happy! I love putting one in my mouth and just letting it melt...there really is no better experience than that....well maybe...but it's pretty close! :)

I had my servers give them to customers with their checks for awhile at my restaurant but that only lasted about six months. I think between me and my servers...my after dinner mints bill became quite pricey...so that was the end of the Andes Mints at Avesta Eclectic Cuisine! I try to not have them in the house either because again...I eat them all! But when it comes to holiday season...they're in a bowl everyday around our house! I feel like I can pop one of those babies in my mouth everyday...all day...all month long and not worry about it! Well...it's the holidays for goodness sake!

So a few weeks ago I found Andes Mints chips in my local grocery store. I almost died! I was so excited and when I looked at the back of the package they had a recipe for cookies on it. I also heard from a few friends that the recipe was really good....sooooo...I decided to make them! All I can say is now I have a new love....those cookies are not only damn good...they are addictive! And I figure they freshen your breath so after a nice garlicky meal...it's good to eat one...right?!?!
The recipe is so easy because it's basically one step...then add the mints and bake! So Easy!

It was hard not eating all those yummy Andes baking chips!
Looks like chocolate chip cookie dough...right?
But it's so much more than just a chocolate chip cookie! (not that I don't love chocolate chip cookies...but this cookie is special!)

So here's the recipe for those oh so yummy cookies from the Andes company themselves!

(if you can't find the Andes chips just buy the Andes Mints and either pulse them in a food processor or chop them up with a sharp knife. I did that long ago with a brownie recipe and it worked out great!

Andes Crème de Menthe Chunk Cookies
Servings: 4 Dozen
Preheat oven to 350

• 1/2 cup salted butter, softened
• 3/4 cup dark brown sugar
• 1/2 cup white granulated sugar
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 2 teaspoons vanilla extract
• 2 eggs
• 1 package (10 oz) Andes® Creme de Menthe Baking Chips or Andes® After Dinner Mints, coarsely chopped
• 2 2/3 cups all-purpose flour

Blend butter, sugars, baking soda, baking powder, vanilla and eggs until mixed.
Stir in baking chips or chopped candy and then flour.
Chill at least one hour in refrigerator.

Measure out approximately 1 ounce of dough.
Raise oven rack one level above middle and baking on non-stick cookie sheets.
Bake at 350-degrees for approximately 8-10 minutes.
Cool on pans for two minutes before removing.

They turned out just perfect....don't you think?

Make some for your holiday party....or office...make them for gifts....make them for the teachers at school....just make them....and you will be loved by all!

Heavenly Chocolate Chip Cookies!

I have the perfect chocolate chip cookie recipe!

These just may be the perfect chocolate chip cookie!

Avesta's Chocolate Chip Cookies

preheat oven to 375 degrees
3 1/4 cups all-purpose flour
3/4 cup cake flour (this is important in this recipe)
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 cups softened butter (3 sticks, unsalted)
1 1/4 cup sugar
1 1/4 cup brown sugar (packed)
2 large eggs
1 tablespoon vanilla extract
1 bag milk chocolate chips
1/2 bag semi-sweet chocolate chips

Start by mixing both flours, baking powder & baking soda in a large bowl. I like mixing with a large fork, it just seems to combine the ingredients well for me.

Then beat the sugars and butter until really creamy. Once the mixture is nice and creamy, add the eggs and vanilla and beat again. Don't beat too much though, just until eggs and vanilla are blended in. If you don't have a stand mixer, just beat in a bowl with a hand mixer.

Once the sugars and butter are nice and creamy, slowly add the flour mixture and mix until well blended.

I use Ghirardelli Chocolate chips. I love this brand of chocolate but you can use whatever is your favorite brand. You can even chop up your favorite chocolate bars instead of using chocolate chips. I take the bowl off the mixer stand and mix in the chips with a wooden spoon. You can add nuts or white chocolate chips too if you'd like. Once your cookie dough is ready, chill either in the fridge for a few hours or in the freezer for about 30-45 minutes.

I use an ice cream scoop to make my dough balls. These are not small cookies, though if you'd like to make smaller cookies you may, but the cooking time will have to change. Bake the large cookies on a parchment paper lined cookie sheet at 375 degrees for about 10-13 minutes or until nice and golden brown. If you want your cookies to be a bit flatter, after baking for about 5 minutes, pull your cookie sheet out and smash the balls a bit with a spoon and then continue to bake for another 5-8 minutes. I always make half puffy and half flatter so my guests can pick which kind they like better.

Cool cookies before piling them on top of each other so they don't stick.

Is this heavenly or what?

They look and taste just perfect!

Make sure to have a few while they're warm and gooey with a tall glass of milk!