You know those super delicious Thin Mint cookies that the Girl Scouts sell? They're great, but they only sell them once a year. Even if you buy a few boxes planning to eat one and put the others in the cupboard for later, they're not going to last more than a month or two (that's if you manage to not eat the entire first box the day you buy them).
Well, Andes Mint Doodles to the rescue! These taste almost exactly like them. These are a softer cookie whereas Thin Mints are a crispy cookie, so these are great for dipping in a glass of cold milk (the best way to eat most cookies). they also aren't coated in chocolate so you don't risk having them melt on your hands making them all sticky.
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2 1/4 c. all-purpose flour, sifted
3/4 c. cocoa, sifted
1/2 tsp. baking soda
1/2 tsp. salt
1/2 c. shortening
1/2 c. unsalted butter, softened
3/4 c. sugar
3/4 c. dark brown sugar, firmly packed
2 large eggs, beaten
2 tsp. vanilla
10 oz. bag Andes Crème de Menthe Baking Chips
1 c. powdered sugar
1. Pre-heat oven to 350 degrees.
2. Sift the flour, cocoa, baking soda and salt together into
a bowl and set aside.
3. With a hand held or standing mixer, beat together the
shortening and butter until creamy. Add the sugars and continue beating until
light and fluffy. Add the eggs and vanilla and beat until thoroughly
incorporated. Add the flour mixture and blend until smooth. Fold in Andes Crème
de Menthe Baking Chips.
4. Roll the dough, by hand, into a 1 1/2 inch balls*. Roll the
balls in the powdered sugar to fully cover ball**. Flatten the balls gently into 1/2” thick disks and place about 2” apart, spacing them evenly on un-greased
baking sheets. Bake cookies at 350 degrees for 10-12*** minutes. Remove from oven
and let cookies set 1 minute on baking sheet. Remove from sheet and move to
wire rack to cool completely.
* I used an ice cream scoop so I only had to roll the dough a little bit.
** I just used a 2 cup measuring cup filled with 1 c powdered sugar to do this.
***Mine took about 11 minutes.
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The only thing I don't like about these cookies is that with them being chocolate, you can't go with the "until golden brown" rule since they're already dark brown. Another thing that kind of freaked me out was that the chocolate mint almost smelled like the cookies were burnt (they weren't).
Letting them set for 1 minute before transferring to a rack is essential. If you don't, they will fall apart as you try to transfer them.
I don't think you can screw these cookies up; apart from forgetting to turn the oven on or forgetting to set the timer.
These things are delicious. I think about 1/4 of them have been eaten and I only finished making them a little over an hour ago.
Now, it's time for pictures! (Sorry for the poor quality of the pictures; they were taken with my iPod.)
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| Flattened and ready to go in the oven. |
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| Out of the oven and cooling off. (Of course a few were eaten before they were finished cooling.) |
"'C' is for cookie that's good enough for me,
Oh! cookie, cookie, cookie starts with 'C'!"
Oh! cookie, cookie, cookie starts with 'C'!"
-Cookie Monster
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