Mint Chocolate Brownie Cookies

I started playing holiday music last week. I know it's early and I did try to wait until Thanksgiving, the official start of the holiday season, but I took a half-day on Thursday and when I was out shopping I bought the Glee Christmas album and well, it's been all downhill since then. It turns out that I'm not the only one singing jingle bells early this year because both the local and sirius radio stations are playing all-holiday all the time.

Given that I'm getting into the festivities early this year I thought it was time to pick up one of my favorite holiday-season-only treats: Andes mint baking chips. I can eat these things by the handful, if I ignore the nutrition label on the back. My favorite way to eat them is in a chocolate cookie. Mmmm, by far my favorite holiday cookie.

When I came across a brownie cookie over at Annie's Eats I knew my old chocolate stand-by was getting replaced. These things are totally addictive and are going to be in every box of cookies we give away this year, if they even make it off the cooling rack....

If you had an incident in your youth when you ate a tube of toothpaste and now you're not a fan of mint, then just substitute your favorite chocolate chip for the Andes baking chips. If you really love mint, then try adding 1/2 - 1 teaspoon of mint extract to the mix.

Mint Chocolate Brownie Cookies

4 T. butter
466 g. dark chocolate, chopped (or about 2 2/3 cups of dark chocolate chips)
4 eggs
1 1/3 cups sugar
1 t. vanilla extract
1/2 cup all-purpose flour
1/2 t. baking powder
pinch of salt
1 bag Andes Mint baking chips

Preheat oven to 350 degrees
1. In a medium saucepan melt the butter and dark chocolate. Remove from heat and stir in the sugar. Let cool  (until cool enough so that the eggs won't cook as you add them!)
2. Add vanilla and eggs, mixing well after each addition
3. Add flour, powder and salt, mixing until combined.
4. When mixture is completely cool, mix in the Andes Mint baking chips.
5. Drop by tablespoonful onto a baking sheet lined with parchment paper or a silpat.
6. Bake for 8-12 minutes until the edges are set and the cookies start to loose their sheen. Cool completely on the parchment paper/silpat.

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