Mint Chocolate Chip Cookies

I don't know what it is about chocolate and mint around the holidays that keeps me reaching for creamy minty cookies other than the fact that they're totally delicious.  Many of you know must know that I am a frequent cross border shopper venturing to the US at least once a month. On my last trip I found the last precious bag of Andes Mints Chocolate Chips and I scooped them up faster than a lightning bolt I just had to have that last bag; I was so excited, I couldn't have been happier had I won the lottery! I'm lying there; I'm sure I'd stroke out if I did, but having these chips were a treasure and in fact they don't look like traditional chocolate chips, they're actually bits and pieces of Andes mints and they're so good that had I not needed them for this recipe I would have gobbled them all up.


1/2 cup sugar

1/2 cup packed brown sugar

2/3 cup butter

1 tsp vanilla

1 egg

1/2 cups flour

1/2 tsp baking soda

1/2 tsp salt

1 package of Andes Mints Chocolate Chips or a 8 oz of Andes mints chopped up coarsely


Heat oven to 375F. 

Combine both sugars, butter, vanilla and egg until creaming.  Stir in the balance of the dry ingredients including the mint chips until well incorporated. I wrap my bowl and refrigerate for a couple of hours to harden as I prefer to roll one inch balls of dough making it much easier to handle.

Bake for 8 to 10 minutes until golden brown.