I know what you’re thinking. “Erin, why did you bake cookies with mint in them when you don’t even like desserts with mint?”. Unfortunately I don’t have much of an excuse other than seeing these baking chips and feeling the need to make something with them for the holidays. Which turned out great because I made these cookies for The Great Food Blogger Cookie Swap, organized by Lindsay (Love & Olive Oil) and Julie (The Little Kitchen)!
But seriously, I actually liked these cookies even though I would never crave a giant version of it, or even seconds of the smaller versions. I tend to prefer cookies that I want to stuff into my face as fast as possible, but these were a nice change from all of the other cookies being born in my kitchen lately. And I will admit I enjoy a small piece of Andes at the end of a meal. Sometimes.
Unfortunately, I did not check to make sure I got a decent picture before shipping them off. The lighting just isn’t right, but hopefully you will be too distracted by my tree in the background!?
Preheat the oven to 350 degrees. Line baking sheets with parchment paper or silicone baking mats. In the bowl of an electric mixer, combine the butter and sugar. Beat together on medium-high speed until light and fluffy, 2-3 minutes. Blend in the eggs one at a time, scraping down the bowl as needed. Mix in the cocoa powder until well blended. Add the flour, salt and baking powder to the bowl and mix on low speed just until incorporated. Fold in the Andes chips with a spatula. Transfer the dough to a work surface and knead briefly by hand to be sure the ingredients are well combined.
Roll walnut sized portions of dough into a ball and flatten just slightly into a disc. Place on the prepared baking sheets, a few inches apart. Bake 8-10 minutes. Let cool on the baking sheets 5-10 minutes, then transfer to a wire rack to cool completely.