I am about to introduce to you one of my very favorite cookie recipes. These chewy chocolate cookies have been in my family for years. I think the recipe was cut off the back of a brown sugar bag – go figure!
Typically, we make these with chocolate chips. Because of the cocoa in the batter, the end result is perfectly, deliciously, indulgently chocolate.
However, I recently stumbled across Andes Creme de Menthe Baking Chips at Target, and thought I would try a variation.
I’m happy to report that my experiment was totally successful! The cookies were still chocolaty and gooey, but the mint flavor took them to a fresh, festive place.
If you can’t find the baking chips, I’m sure you could just chop up regular Andes Mints, although unwrapping that many mints might be a character building experience. And of course, the original chocolate chip version is always a solid choice.
Have a great week everyone!
Chewy Mint Chocolate Cookies
Adapted from a C&H Golden Brown Cane Sugar recipe (cut off the bag)
Makes about 3 dozen cookies. (Or 2 dozen if you have a tendency to make them enormous like me…)
2/3 cup vegetable shortening
1 1/2 cups firmly packed brown sugar
1 tablespoon water
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1/3 cup unsweetened baking cocoa
1/4 teaspoon baking soda
1/2 teaspoon salt
2 cups Andes Creme de Menthe Baking Chips (10 oz pkg.) OR 2 cups semi-sweet chocolate chips (12 oz. pkg.)
Preheat oven to 375 degrees F. Combine shortening, brown sugar, water and vanilla in a large mixing bowl. Beat at medium speed of electric mixer until well blended. Beat eggs into mixture.
Combine flour, cocoa, baking soda, and salt in a separate bowl. Add to the creamed ingredients, mixing on low speed only until combined. Stir in the baking chips.
Drop rounded spoonfuls 2 inches apart on ungreased baking sheets. Bake one sheet at a time at 375 degrees F for 7 to 9 minutes or until cookies are set. Do not overbake! Cool cookies on baking sheet for 2 minutes, then cool on sheets of foil on your countertop.