I don’t know how many people actually read this blog, but to those who do, I have not abandoned it!! Grad school just took over my life recently so I avoided doing any more writing than necessary. Didn’t do much baking during this hectic spring semester either, aside from these yummy cookies I whipped up while scrounging for baking supplies one morning, when the mood struck me to permeate the house with the smell of something deliciously sweet. I found an unopened package of Andes chocolates, along with some cocoa powder and nothing else but the basics, so I was set on making some mint chocolate magic happen. These cookies turned out delicious, and surprisingly very soft despite the cocoa powder… I think the extra tablespoon of butter did the trick, so don’t skimp on it!!
Andes Mint Chocolate Cookies
• 1 cup all-purpose flour
• 1/3 cup cocoa powder
• 1/2 tsp. baking soda
• 1/4 tsp. baking powder
• 1/2 tsp. salt
• 1/2 cup (1 stick) butter, plus one tbsp.
• 1 egg
• 1 tsp. vanilla
• 1 cup brown sugar
• 1/2 to a whole package of Andes mint chocolates (depending on how much you like them I suppose)
(1) In a medium bowl, whisk together the dry ingredients: flour, salt, cocoa powder, baking soda/powder. Set aside.
(2) Using a hand mixer, beat the butter and sugar in a large bowl until light and fluffy. Add in the egg and vanilla, beating until just incorporated. Slowly add in the dry ingredients, then fold in the chopped Andes mint candies.
(3) Chill the dough for about one hour – you can just leave it how it is in the bowl. This is a very important step, trust me!!
(4) Roll the dough into little balls, placing them on parchment lined baking sheets. Press some chopped Andes candy pieces onto the top, kind of like how you do with a peanut butter kiss, and bake for about 8 minutes (you want them slightly gooey still, as baking them for too long will make them hard later!)
I try to be decorative…