Mint | Linda in the Kitchen

Tag: Mint

Soft-Baked Andes Mint Chocolate Chunk Cookies

Posted at 1:36 am by lindainthekitchen

Dec 31st

These are exactly what they sound like. Soft cookies with chunks of Andes mint chocolates inside. YUM! These are definitely on the sweeter side and are quite minty. Casey requested MINT. I gave her mint! These cookies were easy and fun to make!

Soft-Baked Andes Mint Chocolate Chunk Cookies

Recipe from: Sally’s Baking Addiction

Ingredients

1/2 cup (1 stick) unsalted butter at room temperature
3/4 cup light brown sugar, packed
1/2 cup granulated sugar
1 large egg + 1 egg yolk, at room temperature
1 teaspoon vanilla extract
3/4 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
2 cups and 1/4 cups all-purpose flour
2 teaspoons unsweetened cocoa powder
2 cups chopped Andes Mints

Directions

Preheat oven to 350 degrees. With an electric or stand mixer fitted with a paddle attachment, cream together the butter and sugars on medium speed. Add the egg, then the egg yolk, mixing for about 1 minute after each addition. Mix in the vanilla extract.

In a separate bowl, whisk together the baking soda, baking powder, salt, flour, and unsweetened cocoa powder. Add 1/2 of the dry ingredients to the wet ingredients. Mix for about 1 minute on low speed. Add the remaining dry ingredients and mix on low speed until combined. By hand, fold in the Andes Mints.

Drop rounded tablespoon-fuls onto ungreased baking sheet or silicone mat. Bake for 9-12 minutes until sides slightly begin to brown. Depending on how big you make the cookies, the time will vary. We made smaller cookies and they took exactly 9 minutes.

Allow cookies to cool on the baking sheet for 2-3 minutes and transfer to a wire rack. Cookies stay fresh & soft in a sealed container at room temperature for 1 week. You can also freeze the cookies for up to 2 months!

Made with Love, Linda (and Casey)

Posted in Cookies | Tagged Andes, Chocolate, cookies, Mint

Soft & Chewy Mint M&M Cookies

Posted at 12:06 am by lindainthekitchen

Nov 22nd

Today is yet another Ciatti birthday….Happy Birthday Chris Welch!

Last year I asked Chris what his favorite dessert or dessert flavors are. His response? Mint chocolate chip. Last year I made M&M Chocolate Chip cookies and sandwiched Mint Chip Ice Cream between the cookies. Man, were they a hit! This year, I wanted to stick with the theme. I decided to make mint chip cookies. Three different stores later…and not one carried mint chips. Can you believe it?! Change of plans. Mint M&M cookies!

Soft & Chewy Mint M&M Cookies

2 cups flour
1 tsp baking soda
2 tsp cornstarch
3/4 tsp salt
1/2 cup (1 stick) butter, softened
1/3 cup brown sugar *
1/3 cup granulated sugar *
1 egg + 1 egg yolk
1 1/2 tsp vanilla
Mint M&Ms (8oz bag – add to your preference)

* Note: I like my cookies less sweet, so I added 1/3 cup sugar. The original recipe uses 1/2 cup sugar, so feel free to add a bit more if you like sweeter cookies.

Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
In a medium bowl, combine flour, baking soda, cornstarch, and salt. Set aside.
In a large bowl, beat butter and both sugars until fluffy (approximately 5 minutes).
Beat in egg, egg yolk and vanilla.
Mix the flour mixture into butter mixture (I mixed in a third of the flour at a time). Be sure to scrape the sides of the bowl and mix well. Fold in M&M candies. I used almost the whole bag, which ended up being 2-3 M&Ms per cookie.
Scoop a tablespoon of dough onto the prepared baking sheet (I used a 1 tablespoon cookie scooper). Bake at 350 for 9-11 minutes or just until they start to lightly brown on the sides. Let cool on pan for 3-5 minutes. Transfer to a wire rack. ENJOY!

The original recipe estimated 2 dozen cookies. However, I made about 40 cookies with the 1 tablespoon scooper.

Soft & Chewy M&M Cookies Recipe adapted from On Sugar Mountain.