Double Chocolate Mint Cookies

Double Chocolate Mint Cookies

(Printable Recipe Here)

Last weekend I had my first ever “Cookie Exchange Party”! It was awesome!! I was a little nervous that noone would come, but I ended up having about 15 people over 🙂 Something like that 🙂

I made these for the party. They were oh so good.

CHECK OUT THE COOKIES AND ALL THE OTHER TREATS FROM THE COOKIE PARTY HERE

When I made them for the party I did switch up a few things though in the recipe.

I used 1 tsp of Vanilla and 1 tsp of Peppermint instead of the 2 tsp of Vanilla.

I added 1/2 cup of semi sweet chocolate chips and 1/2 of Mint Chocolate Chips at the end instead of the 1 cup semisweet chocolate chips

And I added Sprinkles to Some of them 🙂
What you need:

1 1/2 cup semi sweet chocolate chips
2 1/2 cup All Purpose flour
1 1/2 tsp. baking soda
3/4 tsp.. salt
1 cup. salted butter, softened
2/3 cup. sugar
1/3 cup. packed dark brown sugar
2 tsp vanilla
2 eggs
1 cup of Andes Mints Chopped
1 cup semisweet chocolate chips

What to do:

Preheat to 375

Prepare cookie sheets by greasing them or lining with parchment.

Melt 1 1/2 cups semi sweet chips over double boiler or in microwave until just melted. Set aside to cool to room temperature. Combine dry ingredients in small bowl, set aside.

In a large mixing bowl combine butter, sugars and vanilla. Beat them together 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. Add the Andes Candies and 1 c. chocolate chips.

Stir until combined. Drop mixture by rounded tablespoonfuls or with a small ice cream scoop into the prepared cookie sheets.

Bake for approx. 10 minutes until they spread and centers don’t look wet.

Let stand for 2-3 minutes on cookie sheets and then transfer to cooling rack.