I have a confession. I made these cookies exactly 67 days ago, and I am finally getting around to sharing them with you. Although mint chocolate happens to be my second favorite combination, next to peanut butter chocolate obviously, these cookies were made for the sole purpose of St. Patty’s Day Celebrations.
When I discovered Andes Crème De Menthe Baking Chips at my grocery store, I about freaked out and grabbed all of the bags. After realizing I probably shouldn’t spend my entire paycheck on baking chips, I only purchased two—one for the cookies, and one for, well, me J
These cookies are intense. The batter is thick. The flavor is prominent. The texture is crumbly. The result? Chocolate mint madness. Prepare yourselves, you’re about to fall in love.
Recipe adapted from: Tasty Kitchen
1 cup Unsalted Butter, at room temperature
½ cups Granulated Sugar
½ cups Brown Sugar
2 whole Eggs
1 teaspoon Vanilla Extract
2 cups All-purpose Flour
2-¼ cups Whole Wheat Pastry Flour
¼ cups Unsweetened Cocoa Powder
1-½ teaspoon Baking Powder
1 teaspoon Baking Soda
½ teaspoons Salt
½ cups Bailey's Irish Cream
1 cup Milk Chocolate Chips
2 cups Andes Crème De Menthe Baking Chips, plus more for dipping (*optional*)
(1) Preheat oven to 350° F. Line 2 baking sheets with parchment paper.
(2) In a large bowl, cream butter, granulated sugar and brown sugar until light and fluffy. Beat in eggs and vanilla. Set aside.