It’s my favorite time of the year when we are able to share our baked goods with other fellow food bloggers. Yes, its time for the annual Great Food Blogger Cookie Swap. I have participated in this swap for the past two years and Julie and Lindsay do an amazing job of organizing it every year. We also had some great sponsors who matched money to contribute to Cookies for Kids’ Cancer.
My FAVORITE all time cookie is the classic chocolate chip. I didn’t want to bore my cookie receivers with this classic recipe so I decided to adjust to a more holiday type by making mint chocolate cookies. Two different types of baking mints with some grated chocolate is a match made in heaven. I mean I was happy with the way they turned out and I kept a couple of them for myself. You know so I could taste test them before I sent the batches off. Olivia was even pleased with the results but she is a HUGE fan of cookies.
ENJOY ~ Meagan
Mint Chocolate Cookies
Yield: over 3 dozen
2 1/2 sticks unsalted butter, room temperature
1 cup light brown sugar
1 cup sugar
2 large eggs
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla
3 cups flour
1/3 cup Andes Peppermint Crunch Baking Chips
1/3 cup Andes creme de menthe Baking Chips
1 oz. semi-sweet chocolate baking bar grated
Preheat oven to 350 degrees.
Cream the butter and both sugars until they are light and fluffy (approx. 3 minutes). Beat in the eggs one at a time. Add in the vanilla, baking soda and salt. Slowly add the dry ingredients until everything is well combined. Stir in both Andes mints and grated chocolate.
Place the batter into a large bowl and top with saran wrap. Chill the dough in refrigerator for 24 hours.
Remove the dough the next day and sit out for 30 minutes. Scoop batter (2 teaspoon size) onto a lined baking sheet with parchment paper.
Bake 10 to 12 minutes and remove from oven. Transfer to wire rack to allow to cool.