Posted by ikescookies on May 8, 2016
Last week was absolutely crazy. I hope everyone had a good Thanksgiving, I certainly did. As I said though, it was crazy. After fighting me for the rights to thanksgiving dessert, my sister got sick and I got a last minute phone call telling me I had to take care of them. I ended up cooking everything but the stuffing! It all turned out well, and I had a lot of fun doing it. I will post some recipes from Thanksgiving over the next few weeks, but there won’t be any pictures. I just couldn’t ask people to hold off eating!
I have to admit that even though Thanksgiving is barley over, I have been in Christmas mode for a few weeks now. I’ve finished my shopping, wrapped the presents, and been listening to Christmas music. And I love holiday flavors far more than fall. I’m not really on board with pumpkin, but I love mint and chocolate, which always screams Christmas to me. That is where these cookies come in. Last week when I was looking through the Target Christmas area, I came across a great deal on Andes mints, I knew I would have to use them in something.
Mint Chocolate Chip Cookies
2 1/4 cups flour
1 teaspoon salt
1 teaspoon baking soda
2 sticks butter, softened
1 cup sugar
1 cup packed brown
2 large eggs
1 tablespoon vanilla extract
1/2 cup unsweetened cocoa
1 cup chocolate chips
1 cup chopped Andes Mints
Preheat oven to 375 degrees. In a bowl stir together flour, salt, and baking soda. In the bowl of a mixer, cream together butter and both sugars. Add eggs, vanilla and cocoa. Gradually stir flour mixture into butter mixture and mix until combined. Stir chocolate chips and mints, and stir to distribute evenly.
Drop dough by tablespoonfuls onto greased baking sheets and bake about 10 minutes. Cool on a baking rack.
My companion Rachel, from Maybe Matilda, cracked me up by saying, “Your heated products are the Victoria’s Secret models of the culinary world. Mine are the Danny DeVito’s”.
I think part about the motivation behind why my treats turn out resembling the Victoria’s Secret models of the culinary world is a result of my AirBake treat sheets. I adore them so much I could wed them. The uber measure treat sheet is my most loved in light of the fact that you can fit like 100 treats on it. Not so much, yet it appears like 100.
I ought to likewise include that I utilize material paper with the AirBake treat sheets. Why the material paper? Since I’m super sluggish, and I would prefer not to need to hand wash the heating sheets when I’m set.
Another tip in the event that you need to know: I don’t put stock in the time on formulas. I undercut the time by 2-3 minutes, beware of the treats when the clock beeps, and I include 1-2 minutes in the event that they don’t look done yet. I’ll continue doing this until the point when they look right. Along these lines, essentially, I’m a slave to my broiler when I prepare. I additionally know my stove runs somewhat hot, so I heat everything at 340-345°. I don’t know whether that has a tremendous effect, however it’s my main thing.