While at the grocery store a few weeks ago, I saw these...
YUM!!I started thinking that they might be great to have on hand during the holidays. So I picked up a bag. (So glad I did!)
One afternoon, Nathan was having a friend over and I decided to make some cookies. I whipped up a batch of Double Chocolate Mint Cookies (or so I called them). My boys were so excited! They loved the cookie dough and the aroma filling the house was driving them crazy to eat one. When Nathan's friend walked in the door, he asked me what I had made. He said, " It smells so yummy!" Needless to say, they were a big hit with everyone who's tried them!
They remind me of Thin Mints in a way. One difference though.... they didn't last nearly as long! They were devoured!
Here is the recipe I used, if you'd like to try them!
Double Chocolate Mint Cookies
1 c. Crisco shortening
¾ c. light brown sugar
¾ c. sugar
2 eggs
1 tsp. vanilla extract
2 c. all-purpose flour
½ c. unsweetened cocoa powder
1 tsp. baking soda
1 tsp. salt
1 – 1 ½ c. Andes candies baking chips
Preheat oven to 350°. Combine shortening and sugars. Add eggs and vanilla until creamy. In another bowl stir together the flour, cocoa powder, baking soda and salt, mixing well. Add to shortening/sugar mixture. Stir in the baking chips. Drop dough by rounded teaspoonfuls about 2” apart onto a baking sheet or stone.
Bake 10-12 mins. or until edges are firm and a little crisp. Cool 1 min. on baking sheet, then remove to wire racks to cool completely.
(Makes 3-4 dozen)
