Andes Mint Chocolate Cookies
Hi everyone! Last week Colleen shared her great-grandmother’s Irish Soda Bread recipe, and today on the blog I’m sharing with you one of my go-to recipes for when you want something homemade and chocolaty. This cookie recipe is the perfect easy dessert for St. Patty’s day but I also love that it is versatile. You can easily swap out the mint chips for regular chocolate chips, peanut butter chips, add nuts if you wish or more!
Have kids? Have them help with the mixing! My youngest is 4 and LOVES to help out mom in the kitchen. I added each ingredient one at a time and she would stir it for me. I eventually stepped in once we got to the dry ingredients but she loved helping. And, tasting!
- 1 C. butter, softened
- 2 eggs, whisked
- 1 1/2 C. sugar
- 2 tsp. vanilla
- 2/3 C. unsweetened cocoa powder
- pinch of salt
- 1 tsp. baking soda
- 2 C. flour
- 1 package of Andes Mint Chips (located in the baking aisle next to the chocolate chips)
- Preheat the oven to 350 degrees and line your baking sheets with parchment paper.
- Combine the butter, eggs, sugar and vanilla, mixing until smooth.
- Next, in a separate bowl, combine the flour, cocoa powder, salt and baking soda. Slowly fold the dry ingredients into the wet ingredients, mixing well.
- Drop of the tablespoon full onto the cookies sheets separating each cookie by a few inches.
- Bake 8-10 minutes on 350 degrees.
Have a favorite St. Patty’s day recipe or dessert recipe? Please share in the comments below! Did you make these cookies? How did they turn out for you?
