Andes mints have been one of my favorite candies for as long as I can remember. My aunt, who lived right down the street from me, had a crystal bowl sitting on a table right when walked through the front door and it was always filled with those delicious little mints. Every time I went to her house I would head straight for that bowl and stock up on my beloved Andes mints.
As the years have progressed my love for that chocolate mint combination has only grown stronger. Not only do my taste buds go wild but I'm instantly transported back to my childhood with each bite of that delicious combination.
And I honestly couldn't be more happy with how they turned out! But, I'm even more excited to share these with you. These cookies are soft and chewy and packed full of smooth white chocolate and bits of peppermint pieces. Those Andes mint pieces are my weakness; I could literally eat them by the handfuls...you probably can too so I would strongly suggest buying an extra bag when you're gathering your ingredients to make these cookies!The cookies alone are amazing and hit all the right notes. But I decided to amp up not only the chocolate but the peppermint as well, so I dipped them in semi-sweet chocolate and then sprinkled a few pieces crushed peppermint. These cookies are nothing short of ah-mazing! Not only does the semi-sweet chocolate add another element of chocolate goodness to this cookie, but when combined with the peppermint pieces it not only adds a little texture but also makes a beautiful cookie even more gorgeous.
Since I was so happy with these cookies I decided these would be the perfect recipe to send to my picks for the Great Food Blogger Cookie Swap. They brought a smile to my face with each and every bite, so I thought it would do the same for my picks; Jill, Megan, and Meghan I hope you enjoyed your bright red tins filled with these cookies as much as I did!
I also want to say a big thanks to Jen for my gingerbread madeleines, Alison for my snowcapped red velvet cookies and Kelly for my Koulourakis. Thanks so much for taking the time to bake up some amazingly delicious treats for me and my family to enjoy! All 3 dozen have been devoured and were thoroughly enjoyed! And a big thank you to Lindsay and Julie for taking the time to organize an amazing and yummy swap!
So what are you all waiting for? Head on in the kitchen and get to baking for those friends and loved ones in your life!
Chocolate Dipped White Chocolate Peppermint Cookies
1 Cup (2 sticks) unsalted butter
3/4 Cup granulated sugar
1 1/4 Cup brown sugar
2 Tsp vanilla
2 3/4 Cup all-purpose flour
1 1/2 Tsp baking powder
1 Tsp baking soda
3/4 Tsp sea salt
1 1/2 Cups white chocolate chips
3/4 Cup Andes peppermint crunch baking chips
For the chocolate coating-
6 Oz semi-sweet chocolate
1/4 Cup crushed peppermint pieces
Preheat oven to 350. Line a baking sheet with a silicone baking mat or spray with non-stick cooking spray and set aside.
Combine flour, baking powder, baking soda and salt in a medium bowl and whisk to combine. Set aside.
Combine butter and sugars in a mixing bowl and beat on high until light and fluffy, about 3 minutes. Add the eggs, one at a time, mixing well after each addition. Add the vanilla and mix to combine. With the mixer on low, gradually add the flour mixture and mix until combined. Once all of the flour mixture has been added increase the mixing speed to high and beat for 1 1/2 minutes.
Add the white chocolate chips and peppermint chips and stir to combine. Cover the dough with plastic wrap and place in the refrigerator and allow to chill for at least 30 minutes.
Using a cookie scoop (mine was about 1 tablespoon) scoop the chilled dough on the prepared baking sheet leaving about 2 inches between each cookies. Place the cookies in a preheated oven and bake for 8-10 minutes, remove from oven and allow to cool on the baking sheet for 5 minutes then transfer to a cooling rack and allow to cool completely. *The cookies will look slightly undercooked in the centers after about the 9-10 minute mark but they will continue to cook while they are on the cookie sheet.
For the chocolate dip-
Line a flat work surface with wax paper.
Finely chop the chocolate and place in a microwave safe bowl and heat in 20 second intervals, stirring after each, until the chocolate is completely melted and smooth. Once the chocolate is completely melted stir vigorously for 30 seconds.
Dip half of the cookie in the melted chocolate, tap to remove excess chocolate and place on a wax paper. Sprinkle with crushed peppermint pieces. Allow to sit until completely dry.
Recipe source: A Lynsey Original