Chocolate Mint Chip Cookies

Can you believe it?? It’s finally here!
After so many shiny things and sleepless nights and hard work and hoarding and wrapping and making things pretty and packaging and mailing and anticipation – it’s here! It’s finally here!
No! Not Christmas…. I’m talking about The Great Food Blogger Cookie Swap! And chocolate mint chip cookies of course!
Hosted by Lindsay @ Love & Olive Oil and Julie @ The Little Kitchen, over 22,000… Wait. Think about this a second… Just think about this: Over 22, 000 cookies were mailed around the world for this swap. Holy moly that’s a lot of fucking cookies!!! Those poor postal workers… The idea was, you signed up, got assigned 3 other names and addresses, baked a dozen cookies for each assignee (from the same recipe), and then mail them out – in return, you receive 3 dozen cookies from 3 other bloggers. How fun is that? Not to mention how expensive?? Maybe I did things wrong and got a little too excited about packaging…. but it sure took a pretty penny out of my bank account! Never matter – I’m still going to do it again next year! And you can too, just click here.
It didn’t all go according to plan, unfortunately however. I only got one box of cookies. Maybe my other two boxes have gotten lost in the mail, or perhaps the bloggers who were assigned my name sent their packages out too late, or maybe Santa intercepted them en route… I’m still hoping with fingers crossed that they’ll show up. God – the trauma! 
But to be honest, I had such a fun and amazing time sending out my own cookies I don’t really care too much. See? Christmas really is about giving! And the lack of the other two boxes really just makes the one box I did receive, extra special…
DSC_0668envelopes & stationary c/o isavirtue
…thank YOU Megan @ The Bold Baker for my incredibly delicious pistachio & cranberry biscotti! They arrived crunchy, sweet, nutty, and actually a little savory. I’ve had one. I’m waiting till Monday (when I host my annual Christmas Party Potluck) to share the rest with my besties.
Readers: If you want her spectacular recipe – don’t try to copy it from the photo below (stupid camera phone) – go to her site. 
Now: what I sent… 
I obtained my cookie recipe from Bakeaholic Mama: Andes Mint Chocolate Cookies. Call me foolish, but I had no friggin idea that peppermint was so popular at Christmas time. Yes, do it. I’m foolish. I’ll give you a moment to ridicule……………
…………Okay, stop it. Be nice. It is Christmas after all. And it was joyous to bake and mail these cookies. I was paired with Anna in Abbotsford @ Hidden Ponies, Kim in Ottawa @ Strawberry Ginger & Callie in Toronto @ Callieflower Kitchen. All 3 ladies are absolutely fantastic bloggers and I feel a small but important connection with each of them. Anna is in the process of doing her B.A. right now (just like me!), and outside of the kitchen loves painting and reading, Kim and I are kind of the same person (enough said), and Callie and I don’t have formal training in the kitchen but both have a deep love of cookies, cooking. And we all have vaginas! (presumably)…See? Connections!

Chocolate (Andes) Mint Chip Cookies


  • 2 C White All-Purpose Flour.
  • 2/3 C Cocoa Powder.
  • 3/4 Tsp Baking Soda.
  • 1/4 Tsp Salt.
  • 1 C Butter room temperature & unsalted.
  • 1 C White Sugar.
  • 1/2 C Packed Brown Sugar.
  • 2 Free-Range Organic Eggs, room temperature.
  • 2 Tsp Pure Vanilla Extract.
  • 3 X 132g Packages of Andes Mint Chocolates.


  • Pre-heat your oven to 350 degrees F and line a couple baking sheets with parchment paper. Set aside.
  • While that heats, unwrap and roughly/finely chop your Andes Mints.Sift together in a medium bowl, flour, baking soda, salt, and cocoa. Set aside.
  • In your electric mixer (or hand mixer) cream butter and sugars together until fluffy. Add in eggs 1 at a time then your vanilla.
  • Slowly add in your flour mixture by thirds.
  • When everything is incorporated, fold in your Andes mint pieces.
  • Place in the fridge for about 15 minutes. Remove from fridge and form 1 - 1 1/2" diameter balls and place on parchment lined baking sheets.
  • Bake for about 10 minutes. As cookies bake, replace dough to the fridge to keep from getting too goopy.
  • Remove from the oven and let cool for about a minute and then carefully transfer cookies to cooling racks. They'll be very soft (you may think they aren't done yet - they are), but they'll harden as they cool.
  • Allow to cool for 5 minutes or so (they'll set and become much firmer) and then serve with a glass of cold milk
  • Eat.
Tried this recipe?Let us know how it was!



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