Super soft chocolate cookies with Andes Creme de Menthe baking chips
These chocolate pillows of mint heaven are easy to bake and so delicious! They’re quite minty even though the only mint in them is the Andes baking chips. I saw a bag on the shelf months ago and grabbed it to play with on a rainy day and last weekend, I did just that. The mint chips have a dreamy quality when baked into such soft cookies.
Seriously, these cookies are insanely soft. They’re almost more of a brownie texture than a cookie texture. This does take quite a few cookie sheets, as you want to let them cool on the sheet, but it’s worth it. These cookies have a long shelf life too. I baked them last Sunday and they were still great on Friday.
This would be a lovely addition to a holiday cookie plate for all the mint lovers out there – especially since you can bake them days before Christmas and still have fresh cookies.
Andes Creme de Menthe Cookies
2 cups all-purpose flour
1/2 cup unsweetened dark cocoa powder
1/2 tsp salt
1 cup granulated sugar
4 Tbps unsalted butter, softened
1 large egg
1 tsp vanilla extract
1/2 cup warm water (100-110 degrees)
1 tsp baking soda
1/2 cup buttermilk
1 bag (2 cups) Andes creme de menthe baking chips
- Preheat the oven to 350 degrees. Line baking sheets with parchment paper. (Note: this step is only really necessary with older cookie sheets.)
- Sift and whisk together flour, cocoa powder, and salt.
- Beat butter and sugar at medium speed in the bowl of a stand mixer until mixture looks like wet sand. Add the egg and vanilla, beating again.
- Dissolve baking soda in warm water. (I just add the soda to the measuring cup and whisk it in.)
- Turn the mixture down to low and gradually add the dry ingredients, then the buttermilk, and then the soda-water until combined. Don’t be concerned if the mixture is a little lumpy. Use a spatula to stir in the Andes baking chips.
- Drop heaping tablespoons onto cookie sheets, at least 3 inches apart. Don’t overcrowd the cookies as they will spread. Six to a sheet is perfect! Bake for 10 minutes or until the tops of the cookies and no longer wet. Cool for thirty minutes on the cookie sheet before removing.
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