For your consideration in your Christmas baking - I can't decide whether these or the orange chocolate chip cookies are my all-time favorites. I also made almond macaroons and cranberry streusel shortbread cookies, which were both very good, but not an epiphany.
This one's for Eileen, who insisted I post this on my blog. These are a dark chocolate cookie with Andes chocolate mints in them. They're kind of like thin mint cookies, but better because they're crispy and chewy. I wish I could remember where I got the recipe. It has been too long. Originally, I was making a chocolate cookie and adding the andes mints, but I think perhaps I got this off the package.
Andes Chocolate Creme de Menthe Cookies
1/2 c. salted butter
3/4 c. brown sugar
1/2 c. sugar
2 t. vanilla
2 eggs
2 1/4 c. flour
1 t. baking soda
1 t. baking powder
1/2 c. cocoa powder (special dark cocoa makes for dramatically dark color)
1 package (10 oz) Andes creme de menthe baking chips
Blend butter and sugars until fluffy, then mix in vanilla and eggs. Sift dry ingredients together, then stir them into the butter mixture. Stir in the mints. Shape in 1 oz. balls (I use a small cookie dough scoop). Bake at 350 for 8-10 min. Makes about 3 dozen.
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