Week 12 has finally approached. I really can't believe that we have made it all the way here! It has been a blast seeing everyone's cookie traditions and getting to know the different bakers!
I have a tiny tradition when I go to Cracker Barrel, that I always get one or two of those lovely chocolate andes mints. I love those little mint chocolates and loved them in this recipe! The cookies were a great blend of mint and chocolate!
Chocolate Andes Mint Cookies
(recipe adapted The Novice Chef)
1 cup all-purpose flour
1/3 cup unsweetened cocoa
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
5 Tbsp butter, softened
3/4 cup sugar
1 large egg
1 tsp vanilla extract
1/3 cup Andes mint chips
Preheat the oven to 350°F.
In a large mixing bowl, mix the dry ingredients together (flour through salt).
In a seperate bowl, cream the butter and sugar together on high speed for 2 minutes. Add the egg and vanilla. Beat until well combined. Add the flour mixture, 1/4 cup at a time, and mix until combined. Gently fold in the mint chips.
Drop the dough by teaspoon-fulls onto a greased baking sheet. (I used my silpat!)
Bake for 10-12 minutes.
Cool completely on a wire rack.