Lovin' From the Oven

Day 7: Andes Mint Cookies

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Day 7 of my 12 days of cookies: Andes Mint Cookies. Why can’t I stop making different variations of mint cookies? They’re just so good. You’re either a mint chocolate fan or you’re not.

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These cookies surely turned out beautifully. I would say they’re even cover-worthy. The perfect folds, the height, the clean corners.. it’s everything I look for in a cookie.

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They’re plenty soft and could even be subbed with plain chocolate if you don’t want to use Andes mints. This recipe comes from Gal on a Mission.

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Andes Mint Cookies

Ingredients

  • 12 tablespoons (1.5 sticks) unsalted butter, softened
  • ¾ cup light brown sugar, packed
  • ¼ cup granulated sugar
  • 1 large egg
  • 2 cups all-purpose flour
  • 2 teaspoons cornstarch
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup Andes Creme De Menthe Baking Chips
  • 5 Andes Cream De Menthe Thins, chopped into chunks

Directions

  1. Cream together the butter and both sugars.
  2. Mix in the egg.
  3. Gradually stir in the flour, cornstarch, baking soda, and salt until just combined.
  4. Fold in the Andes Creme De Menthe baking chips.
  5. Cover the dough and refrigerate for at least two hours.
  6. Preheat oven to 350 degrees.
  7. Scoop 1.5-2 tablespoons of dough onto the cookie sheet and bake for 9-11 minutes.
https://lovintheoven.com/andes-mint-cookies/

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Day 6: Chocolate Sno-Cap Cookies

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Day 6 of my 12 days of cookies is a special one since it’s part of Rodelle’s “Cookies with Rodelle!” They’re featuring lots of other cookie recipes this month, so make sure to check them out with the badge/link at the end of this post. These chocolate sno-cap cookies are made with Rodelle’s vanilla extract (as with all of the recipes on my blog) and their baking cocoa powder.

Instead of the usual chocolate chips, I found a bag of sno-caps in the baking aisle and decided to go with those. They’re basically chocolate chips with white nonpareils on the bottom, hence the name “sno-caps.” They look like snowy mountain tops!

Although, to be honest, they all kind of meshed into the dough and it looks like I just added some sprinkles into the batter.

These cookies are rich and chewy, with a whole lot of chocolate. 

As I was photographing these photos, I noticed a hand jumped into my frame and a cookie was stolen. Ellie is so quick and quiet that I didn’t even hear her come up behind me!

She was so happy that she successfully stole a cookie off of my photography plate.

After she took a bite, she realized that they were still warm out of the oven and yelled, “HOT!” Ah, kids. Maybe one day she’ll learn. 

Recipe slightly adapted from Cookies and Cups

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Chocolate Sno-Cap Cookies

Ingredients

  • 1 cup butter, room temperature
  • 3/4 cup light brown sugar
  • 3/4 cup granulated sugar
  • 2 tsp Rodelle vanilla
  • 2 eggs
  • 2 1/3 cup flour
  • 1/3 cup Rodelle cocoa powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 10 oz bag Sno-Caps

Directions

  1. Preheat oven to 350°
  2. Cream together butter and both sugars until light and fluffy.
  3. Mix in vanilla and eggs.
  4. Gradually stir in the flour, cocoa powder, baking soda and salt until just combined.
  5. Mix in sno-caps.
  6. Form dough into 2 tsp sized balls and drop on baking sheet.
  7. Bake 7-8 minutes until puffed and just set.
https://lovintheoven.com/day-6-chocolate-sno-cap-cookies/

Check out Paperless Post for all your invitation needs!

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Day 5: Copycat Chick Fil A Cookies

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Day 5 of my 12 days of cookies: Copycat Chick Fil A cookies. Have you ever had the cookies at Chick-Fil-A? If you haven’t, you’re missing out. They’re SO GOOD. I tried this recipe to make them at home, but they’re nothing like the Chick-Fil-A cookies. Granted, they’re good, just not Chick-Fil-A good. 

Maybe because I made them too small? I should’ve used like 1/4 cup of dough to make a large cookie instead of a tablespoon. I also think the oats were a bit too apparent. I’d grind them into more of a powder or break them up a little bit before mixing them into the batter.Recipe from om and nom.

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Copycat Chick Fil A Cookies

Ingredients

  • 1/2 cup butter, room temperature
  • 1/2 cup butter-flavored Crisco
  • 1 1/3 cup dark brown sugar
  • 1/3 cup sugar
  • 1 Tbs molasses
  • 2 Tbs corn syrup
  • 2 tsp vanilla
  • 2 eggs, room temperature
  • 3 cups all-purpose flour
  • 1 cup quick oats
  • 1 cup old-fashioned oats
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 cup chocolate chunks
  • 1 cup semi-sweet chocolate chips

Directions

  1. Beat the butter, Crisco, brown sugar, and sugar until fluffy.
  2. Add in the molasses, corn syrup, and vanilla.
  3. Add the eggs and beat until well incorporated.
  4. Gradually mix in the flour, both oats, baking powder, and baking soda until just combined.
  5. Stir in the chocolate chunks and chips
  6. Allow dough to chill for two hours.
  7. Pre-heat oven to 350* F.
  8. Roll dough into balls and place on a cookie sheet. Bake for 9 minutes.
https://lovintheoven.com/day-5-copycat-chick-fil-cookies/

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