Ingredients

The following ingredients have 48 Servings
  • 2 cup unsalted butter (softened)
  • 3 cups granulated sugar
  • 4 large eggs
  • [1 1/2 teaspoons Adam's Peppermint Extract]
  • 5 cups all-purpose flour
  • 1 1/3 cup cocoa powder
  • 1 teaspoon salt
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • [1 1/3 cups Andes Creme De Menthe Baking Chips]
  • [Andes Crème de Menthe After-Dinner Chocolate Mints (1 or 1/2 per cookie])

Instruction

  • Preheat your oven to 350 degrees F.
  • In a mixing bowl, cream the softened butter and granulated sugar together. Add eggs and Adam's Peppermint Extract and beat everything until light and fluffy, scraping the sides often.
  • In another bowl, sift together the flour, cocoa powder, salt, baking soda and baking powder until combined well.
  • Mix the wet ingredients with the dry ingredients and mix well.
  • Gently fold in the Andres Creme De Menthe Baking Chips,
  • Create dough balls about 1" or so. Place about 1 1/2" apart on a silpat lined baking sheet.
  • Bake for 10-12 minutes. DO NOT OVERBAKE. The top will probably still look soft looking.
  • Break apart a Andes Creme de Menthe After-Diner Mint and gently press one half into the top of each cookie. Pressing very gently.
  • Allow cookies to cool about 5 minutes or so on cookie sheet before moving to a cooling rack to cool completely.
  • These store in an airtight container for several days, freeze really well for a few weeks and to serve with deliciously melty chocolate, zap in microwave about 10-15 seconds.