Andes Mint Chocolate Cookies

Do you like the Girl Scout Thin Mints cookies? If so, you'll love these cookies! They have the exact same chocolaty minty flavor, except instead of crunchy thin cookies, these are chewy thick cookies! They aren't too sweet and the chocolate isn't overpowering. I also love Andes Mint Chocolate!

I've made this recipe before and they were a huge hit. I'll make it in the near future again so that I can take pictures and a video. But for now, here is the recipe if you want to give it a try.

Ingredients:
3/4 cup butter
1 1/2 cups packed brown sugar
2 tablespoons water
12 oz. (2 cups) semi-sweet chocolate chips
2 large eggs, room temperature
2 1/2 cups all-purpose flour
1/2 tsp. salt
1 1/4 tsp. baking soda
A bag of Andes Mint Chocolate, broken in half

Instructions:

1. Heat oven to 350°F.
2. Over low heat, combine butter, sugar and water. Heat until melted.
3. Add chocolate chips until only partly melted. Remove from heat and stir.  Pour into large mixing bowl. Let stand 10 minutes to cool slightly.
4. Beat in eggs one at a time on high speed.
5. Reduce mixer to low speed and add flour, salt and baking soda. Beat until well-blended.
6. Chill one hour.
7. Roll into balls, place 2 inches apart on prepared baking sheets and bake for 10 minutes.
8. Place a halved Andes Mint piece on top of each cookie after taking them out from the oven. Allow to melt slightly and spread with a spoon.
9. Place onto cooling rack and let cool.

Oatmeal Raisin Cookies

This recipe is adapted from the oatmeal raisin recipe that's found on the lid of the Quaker Oatmeal box.  Instead of the normal purple raisins, I used golden raisins.  They just taste better, in my opinion.

This cookie does not spread much, so make sure you flatten them a bit and shape them prior to baking.  I actually like how they don't spread.  They come out looking so cute!

These cookies were chewy, hearty, and delicious.  They weren't too sweet and they came out extremely soft. Just keep an eye on them when they're in the oven.  Everyone loved them so make sure to give it a try!

Ingredients:

1/2 cup (1 stick) butter, room temperature

1/2 cup firmly packed light brown sugar

1 egg, room temperature

3/4 tsp. vanilla extract

3/4 cup all purpose flour

1/2 tsp. baking soda

1/4 tsp. baking powder

1 1/2 tsp. ground cinnamon

1/4 tsp. salt

1 1/2 cups rolled oats

1/2-3/4 cup golden raisins (depending on how raisin-y you want them!)

Instructions:

1. Preheat oven to 350°F
2. Whisk together the flour, baking soda, baking powder, cinnamon, and salt.  Put aside.
3. Cream together butter and sugar in a large bowl.
4. Add eggs and vanilla into butter mixture; beat well.
5. Add flour combination into the butter mixture and beat well.
6. Fold in oats and raisins,
7. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.
8. Bake 10 to 12 minutes or until light golden brown.
9. Cool for 1 minute on cookie sheets; remove to wire rack. Cool completely.

 Enjoy~ :)

 

Heath Crunch Cookies

I love when any desserts have heath bars in them.  It adds the perfect amount of sweet/salty goodness while giving a delicious crunch.  This cookie recipe originally had Twix and had great feedback.  I'm substituting the Twix with Heath because well... I just like Heath more.  But if you like Twix more, then by all means, use Twix! Or whatever other candy :)

They came out absolutely perfect. All ovens are different, but in my oven, I found that baking for 15 minutes resulted in crunchier cookies while baking for 13-14 minutes resulted in chewier cookies with a slight crunch.  You need to experiment with it.  But don't be afraid, just keep an eye on the cookies!

If you don't prefer cookies that are too sweet, these aren't for you.  These were sweet but delicious to me, though.  Just look at how lovely they look in pictures :)

These cookies are ideal for storage.  In other words, it would make for great gifts! Just wrap them up in a nice baggie or box and they won't even break if you decide to ship them somewhere.

Ingredients:
2 cups plus 2 tbsp all-purpose flour
½ tsp. baking soda
½ tsp. salt
12 tbsp. unsalted butter, melted and cooled until warm
1 cup packed brown sugar
½ cup granulated sugar
1 large egg plus 1 egg yolk
2 tsp. vanilla extract
2 cups coarsely chopped Heath candy bars

Instructions:

1. Preheat oven 325°.
2. Whisk together the flour, baking soda and salt in a medium bowl; set aside.
3. In a separate bowl, cream together the butter and sugars. Beat in egg, yolk, and vanilla until combined.
4. Slowly add the dry ingredients to the wet ingredients and stir until combined.
5. Gently stir in the Heath bits.
6. Roll the dough into balls and bake on a baking sheet for 15-18 minutes, or until edges turn a nice golden color. Do not over bake.
7. Allow the cookies to cool slightly before removing them off the baking sheet.