When I’m baking I always try to change something about my recipe in hopes of making it better. The successes and many failures that come from making these changes are what lead me to perfecting what I’m baking. The best cookies I’ve ever baked came from making an alteration to the recipe, but it wasn’t my decision to make the change. This recipe was supposed to be for chocolate chip cookies, but I was missing the most important ingredient: chocolate chips. After looking around my kitchen for a substitute, I found some Andes Mints and decided to use them instead. The end result was a batch of delicious, mint chocolate cookies.
8 Tablespoons salted butter
1 ½ Cups all-purpose flour
3/4 Cup chopped Andes Mints: Crème de Menthe or Mint Parfait (I use both)
1/2 Cup white sugar
1/4 Cup light brown sugar
1 Teaspoon vanilla
1/2 Teaspoon baking soda
1/4 Teaspoon salt
1.) Preheat the oven to 350 degrees. Microwave the butter for 35-40 seconds or until it is almost, but not quite, melted.
2.) Use electric beaters or a stand mixer to beat the butter with the white sugar and light brown sugar. Add the egg and vanilla. Then beat on a low speed for no longer than 10-15 seconds.
3.) Add the baking soda, salt, and flour.* Mix these ingredients until crumbles form. Add the Andes Mints, and press the crumbles together into a ball of dough.
4.) Divide the dough into 12 equal pieces and place them on a cookie sheet. Bake them for 8-11 minutes.
5.) Optional: Melt some Andes Mints or chocolate and drizzle it over the cookies.
*Use a spoon to put the flour into a measuring cup. This keeps the flour from getting packed down and helps avoid baking cookies that taste floury.