I bake a wide variety of things and send the goodies along with my husband to his work. When the guys there say, “These cookies are among the best ever,” that makes me take notice.
I first found this recipe on a bag of Andes Baking Chips, dubbed with the long name of “Andes Double Chocolate Peppermint Crunch Cookies.” Whew. I modified it by taking out the nuts (they just don’t pair well with peppermint, I think) and compensating by adding more mint chocolate chips. Because you can’t go wrong with that.
I chilled the dough, since that often produces better cookies, and I was surprised at how much this dough still spread. Be sure you space out those dough balls!
These cookies would be fantastic for a holiday cookie exchange or to give as a gift. The Andes chips look fantastically festive against the backdrop of rich dough… and you know what? They taste darn good, too.
Modified from a recipe found on Andes Peppermint Crunch Chips package; also found online.
Bready or Not: Cocoa Peppermint Cookies
These chewy, mildly crunchy cookies are loaded with chocolate and peppermint goodness. [Recipe is modified from one that is printed on Andes Baking Chip bags.]
- 1 cup (2 sticks) unsalted butter
- 2 tablespoons espresso powder
- 2 cups plus two tablespoons all-purpose flour
- 3/4 cup baking cocoa, sifted
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 package (10 oz) Andes Peppermint Crunch Baking Chips
- about 4 oz semi-sweet or milk chocolate chips (or a chopped candy bar)
- 1 cup mint chocolate chips
In a small saucepan on low heat, melt the butter with the espresso powder, stirring often. When the two are incorporated, remove the pan from heat and set aside to cool for an hour.
In a medium bowl, sift together the main dry ingredients: flour, cocoa, baking soda and salt.
Now it's time for the big mixing bowl. Pour in the cooled butter mixture, then add the white sugar, brown sugar and vanilla extract. Beat at medium speed for a few minutes until it's all creamy. Beat in the eggs, one at a time. Gradually work in the flour mixture a bit at a time until it's just blended. Now stir in the Andes Chips and the extra chocolate.
Wrap the dough in plastic wrap and stash it in the fridge to chill for a few hours or days, or even freeze it.
When it's time to bake, preheat oven to 350-degrees.
Drop the dough in rounded tablespoons about two inches apart on a greased or parchment-lined baking sheet; note that this dough does spread, even when the dough is chilled.
Bake for 10 to 12 minutes. Let them rest of the cookie sheet a few more minutes to set, the transfer to a wire rack to finish cooling.
OM NOM NOM!
You could just make normal brownies, sure, but it’s an indisputable fact that everything is better in pie form.
Back in March, we were in Tucson for the Book Festival on Pi Day. To my amazement, pie was hard to find. We ended up driving a good distance to a Village Inn, where they had already run out of most pies. Our selections ended up being fine, but my husband was tormented by a tabletop ad for a mint brownie pie that was not available.
“Don’t worry,” I told him. “I’ll make one for you.”
This ended up being more of a challenge than I expected. I ended up looking at a number of recipes until I found a good base recipe to modify. I wanted a strong mint flavor and for it to not necessarily LOOK Christmassy. I wanted a pie that could be made year-round.
I already had some York Patties stashed away, courtesy of post-holiday clearance sales, so I had the very candy to mix into my recipe, too.
The end result was peppermint-brownie perfection. I used my homemade pie crust (shown below as well) and was pleased that the brownie contents didn’t make the crust get soggy or hard.
If you love mint brownies, if you love pie, welcome to your new bliss.
Modified from Culinary Concoctions by Peabody.
Bready or Not: Basic Pie Crust
A basic, reliable pie shell recipe. Great for sweet pies! Reduce the sugar, and use for savory pies, too!
- 3 cups all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon fine salt
- 1 cup (2 sticks) cold, unsalted butter, cut into cubes
- 3/4 cup ice water
Make dough hours in advance or the night before. In a medium mixing bowl, whisk together the flour, sugar, and salt. Add in the cold butter cubes, and either use a pastry blender or pulse the ingredients in a food processor until the butter is pea-sized.
Pour in the cold water and pulse/mix together until the dough forms a loose ball. I like to use my hands at this point. The dough may be sticky, but it will firm up well.
Pour dough onto a floured surface. Divide into two balls and fallen them into discs. Wrap each disc in parchment paper, then in plastic wrap. Refrigerate at least one hour before placing in pie dish, or freeze for up to 3 months.
Roll out the refrigerated dough into a 12-inch round. Press it into a 9-inch dish, trimming the excess and pinching the edges. Wrap loosely with plastic wrap and freeze at least two hours before using, or keep frozen up to three months.
Bready or Not: Peppermint-Brownie Pie
Peppermint brownies in pie form! This fudgy pie is even better after being chilled for a day. It features a strong, clean mint flavor. Perfect for the holidays… or all year long!
- 1 (14 oz) can sweetened condensed milk
- 1/4 cup (half stick) unsalted butter, cut into pieces for quicker melting
- 1/2 cup unsweetened baking cocoa, sifted
- 3 eggs, room temperature
- 3 tablespoons all-purpose flour
- 2 tsp espresso powder (optional but awesome)
- 1 tsp vanilla extract
- 1/2 tsp peppermint extract
- 1 cup milk chocolate chips
- 1 cup chopped York Peppermint Patties
- 1 pie shell (make your own or use a store bought crust)
Set out the pie crust atop a cookie sheet. Chop up the York patties and place half of them in the crust.
In a medium sauce pan, place the milk, butter, and cocoa powder. Warm on low heat. Stir occasionally so the mixture doesn't stick and scorch. Remove from heat when all ingredients are melted and mixed together fully. Set aside to cool for 15 minutes.
Preheat the oven at 350-degrees.
In a large bowl, lightly beat the three eggs. Temper them by adding a couple spoonfuls of the chocolate mixture and mixing. Do this three times. Finally, stir the remaining chocolate into eggs.
Add the flour, espresso powder, vanilla extract, and peppermint extract. Fold in chocolate chips.
Pour brownie batter into the pie shell and then top with remaining chopped York Patties.
Bake for 30-40 minutes on the cookie sheet, until a knife in the center comes out clean. Let set to cool for several hours. Store covered with foil in the fridge.
OM NOM NOM!
These super-easy bars are packed with chocolate and minty goodness.
My husband’s favorite flavors include snickerdoodle, lemon, and chocolate mint. I figured I was overdue to revisit that last flavor.
I had a bag of dark chocolate and mint chips I picked up on holiday clearance. Therefore, I used that whole bag to account for the 1 cup of dark chocolate and 1 cup of mint chips. You could easily do this with chocolate from separate bags or even use more York Patties to substitute for the mint chips.
The basic fact is, you want a variety of dark chocolate and mint chocolate, and there are a lot of paths to achieve that. I do like the mix I used here–it’s pretty!
Not only is it photogenic, but it’s pretty darn tasty, too.
Modified from Chocolate Chips Bars at Roxana’s Home Baking.
Bready or Not: Mint Chocolate Chip Bars
Decadent yet easy-to-make mint chocolate chip bars.
- 1 3/4 cup all purpose flour
- 1/4 cup cocoa powder, sifted
- 1 cup sugar
- 1/2 cup butter
- 1 egg
- 1 can (14 oz) sweetened condensed milk
- 1 cup dark chocolate chips
- 1 cup mint chocolate chips
- 1 cup York Peppermint Patties (or similar), chopped
Preheat the oven to 350-degrees. Line a 13x9 baking pan with parchment paper or aluminum foil and apply nonstick spray.
In a food processor or mixer, add the flour, cocoa, sugar, butter and egg. Mix for a few minutes, until it resembles coarse crumbs. Scoop out 3/4 cup and it aside.
Take the rest of the cookie dough out and press it into the prepared pan. Bake for 10 minutes.
Meanwhile, melt the 1 cup of dark chocolate (microwave or stovetop), then mix it with the can of condensed milk and the reserved cookie dough. This creates a thick, muddy batter.
Remove the partially-baked crust from the oven and gently spread the chocolate mix over it as evenly as possible. Sprinkle the mint chips and chopped York patties over the top.
Bake for another 25 minutes. Let it cool completely in the pan before using the parchment/foil to lift it out of dish for easier cutting.
OM NOM NOM!
You want something chewy, minty, and luscious? Here’s your new favorite cookie bar.
I used mint chocolate chips from King Arthur Flour here but you can substitute any kind of mint chocolate chips you get from the grocery store. I do love the seasonal colors of these particular chocolate chips!
[The bars, right before baking.]
These bars are kind of amazing. They are EASY. They look like they are more work-intensive than they are. The results really impressed me because they are so chewy, even the side pieces. The mint flavor is definitely there but it doesn’t knock you upside the head; if you want it heavier, add an extra splash of extract. Another note: after a day, the mint flavor in the bars gets even stronger.
You’ll definitely want to chill this before you slice into bars. I store them in the fridge after that because I live in Arizona, but these might be okay at room temp for you folks who actually experience winter.
My husband loves mint chocolate. These bars have his full endorsement.
Modified from Recipe Girl.
Bready or Not: Mint Chocolate Chip Bars
- Chocolate Layer:
- 2 cups chocolate chips, semi-sweet or milk or mixed
- One 14-ounce can sweetened condensed milk
- 1 teaspoon peppermint extract
- Cookie Dough:
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 cup light brown sugar
- 1/2 cup granulated white sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour
- 1 cup quick-cooking or old-fashioned rolled oats
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 2 cups mint chocolate chips
Prepare the mint chocolate filling first: Place semi-sweet and/or milk chocolate chips and condensed milk in a small saucepan. Heat on low, stirring often, until everything has melted and the mix has thickened. Remove it from the burner and pour in the peppermint extract and stir. Let the pot cool until it's about room temperature.
Preheat oven to 350 degrees. Prep a 9x13-inch pan with parchment paper (the combination aluminum foil/parchment paper works well here) and lightly butter or use nonstick spray. Have paper overhang the sides for easy lifting later.
Prepare the cookie dough: Place the butter and sugars in a large bowl. Mix until smooth and creamy. Add the eggs and vanilla.
In a separate bowl, whisk together the dry ingredients: flour, oats, baking powder, baking soda and salt. Mix with the butter mixture. Add mint chocolate chips last.
Place about half the cookie dough in the prepared pan. It will be sticky, but drop it in dollops and smooth it to the edge as best you can. With a solid layer on the bottom, now dollop the cooled chocolate from the saucepan. Use an offset spatula to smooth it to the edges. Plop the rest of the cookie dough on top and don't worry if some chocolate shows through. The dough will ooze out and even as it bakes.
Bake until lightly browned, about 20 to 25 minutes. Set aside to cool for a few hours, then place in fridge to completely set. Cut into bars. Store in sealed container in fridge or on counter.
!OM NOM NOM!