Chocolate Chocolate Mint Mint

• Vegetarian

• Produce

  • 1/2 cup Andes mints, regular

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 2 1/2 cups All-purpose flour
  • 1 tsp Baking soda
  • 1 cup Brown sugar, light lightly packed
  • 1 cup Chocolate chips, semisweet
  • 3/4 cup Cocoa powder
  • 1 cup Confectioners' sugar
  • 1/2 tsp Kosher salt
  • 1 3/4 tsp Peppermint extract
  • 1/3 cup Sparkling sugar
  • 1 cup Sugar
  • 1 tsp Vanilla extract, pure
  • 1 cup White chocolate chips

• Dairy

  • 1 1/8 cup Butter, unsalted
  • 2 tbsp Cream or half and half

• Desserts

  • 1/2 cup Andes peppermint crunch

Found on garlicandzest.com

Description

Ingredients

• 2 1/2 cups all purpose flour
• 3/4 cup cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 cup + 2 tablespoons unsalted butter, at room temperature
• 1 cup sugar
• 1 cup light brown sugar (lightly packed)
• 2 extra large eggs
• 1 teaspoon pure vanilla extract
• 1 teaspoon peppermint extract
• 1 cup semisweet chocolate chips
• 1 cup white chocolate chips
• 1/2 cup Andes Mints (regular), roughly chopped
• 1/2 cup Andes Peppermint Crunch, roughly chopped
• 1 cup confectioners sugar
• 3/4 teaspoon peppermint extract
• 2-3 tablespoons cream or half and half
• 1/3 cup sparkling sugar

Directions

• Preheat the oven to 350°. Line two baking sheets with parchment paper and set aside. In a medium bowl combine the flour, cocoa, baking soda and salt -- whisk together to combine. In a large bowl using a hand or stand mixer - cream the sugar and butter together until light and fluffy. Add the eggs, vanilla and peppermint and mix to combine. Add the dry ingredients a little at a time to the butter mixture and mix on low speed (to avoid a giant cocoa/flour cloud). Transfer half of the batter to another bowl.
• Add the chocolate chips and Andes Mints to one bowl of the batter and mix to combine. roll into 1 balls and place 2 inches apart on the cookie sheet. Bake for 10-12 minutes. Cool on a wire rack. Mix together the powdered sugar, peppermint extract and cream until smooth. Drizzle over the cooled traditional Andes mint cookies and let the glaze set.
• Add the white chocolate chips and the Andes Peppermint Crunch. Mix to combine. Add the sparkling sugar to a shallow bowl. Roll dough into 1 1/2 balls and dip the top of the ball into the sparkling sugar. Place on the cookie sheet -- sugar side up and bake for 15-16 minutes. Cool cookies on a wire rack. Store in airtight containers.