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Awesome chocolate cupcake recipe!! Can easily omit the peppermint extract if you just need regular chocolate. This is my new go-to. I fill my liners with a heaping 1/4 cup of batter and get 14 cupcakes.

I skipped the extract completely- just used regular mint oreos. And no coloring either since the filling is already green. Came out just right, so just 2 ingredients. Everyone loved it!

I wonder if anyone has done it with white almond bark candy? I have a lot of that, looking for ways to use.

Download File 🔥 https://bytlly.com/2y4NmI 🔥

Also, you have to try making peppermint chocolate s'mores by using chocolate graham crackers, Oreos, or other chocolate wafer-type cookies with a peppermint bark square (or just regular chocolate) and one of these peppermint marshmallows toasted over the fire! It's seriously next level for all my s'mores loving peeps.

{"@context":"http:\/\/schema.org","@type":"Recipe","name":"Andes Mint Chocolate Cookies","author":{"@type":"Person","name":"Becky"},"datePublished":"2019-06-03","recipeYield":20,"image":["https:\/\/lovetobeinthekitchen.com\/wp-content\/uploads\/2019\/06\/bigger-font-e1489267322271-480x480.jpg","https:\/\/lovetobeinthekitchen.com\/wp-content\/uploads\/2019\/06\/bigger-font-e1489267322271-480x360.jpg","https:\/\/lovetobeinthekitchen.com\/wp-content\/uploads\/2019\/06\/bigger-font-e1489267322271.jpg","https:\/\/lovetobeinthekitchen.com\/wp-content\/uploads\/2019\/06\/bigger-font-e1489267322271-480x270.jpg"],"prepTime":"PT20M","cookTime":"PT11M","performTime":"PT11M","totalTime":"PT31M","recipeIngredient":["\u00bd cup unsalted butter, room temperature","\u00bd cup granulated sugar","\u00bd cup dark brown sugar, packed","1 large egg, preferably room temperature","1 teaspoon vanilla extract","1 cup all-purpose flour","\u00bd cup + 2 Tbsp. Cocoa Powder","1 teaspoon baking soda","\u00bc teaspoon salt","2 Tbsp. milk or heavy whipping cream","1 cup Andes Creme de Menthe Chocolate Baking Chips (or chopped Andes Mints) plus a little more for topping","1\/3 cup semi-sweet chocolate chips (or Mint Chips for more mint flavor)"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat the oven to 350\u02da F. Line 2 baking sheets with parchment paper or silicone baking mats. In the bowl of an electric mixer, combine the butter and sugars. Beat together on medium-high speed until light and fluffy, 2-3 minutes. Blend in the egg and vanilla, scrape down the bowl if needed.","position":1,"name":"Preheat the oven to 350\u02da F. Line 2...","url":"https:\/\/lovetobeinthekitchen.com\/2017\/03\/11\/andes-mint-chocolate-cookies\/#mv_create_251_1"},{"@type":"HowToStep","text":"In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Slowly add the dry ingredients into the wet ingredients in the mixer on low speed just until incorporated. Mix in the milk on the lowest speed and fold in the Andes Mints and chocolate chips.","position":2,"name":"In a separate bowl, whisk together the flour,...","url":"https:\/\/lovetobeinthekitchen.com\/2017\/03\/11\/andes-mint-chocolate-cookies\/#mv_create_251_2"},{"@type":"HowToStep","text":"Roll about 2 tablespoons of dough into balls and place on the baking sheets. Top each cookie with a little more Andes Mints.","position":3,"name":"Roll about 2 tablespoons of dough into balls...","url":"https:\/\/lovetobeinthekitchen.com\/2017\/03\/11\/andes-mint-chocolate-cookies\/#mv_create_251_3"},{"@type":"HowToStep","text":"Bake 10-11 minutes. Let cool on the baking sheets for about 5 minutes, then transfer to a wire rack to cool completely.","position":4,"name":"Bake 10-11 minutes. Let cool on the baking...","url":"https:\/\/lovetobeinthekitchen.com\/2017\/03\/11\/andes-mint-chocolate-cookies\/#mv_create_251_4"}],"aggregateRating":{"@type":"AggregateRating","ratingValue":"4.8","reviewCount":175},"url":"https:\/\/lovetobeinthekitchen.com\/2017\/03\/11\/andes-mint-chocolate-cookies\/"}Yield: 20Andes Mint Chocolate CookiesPrintPrep Time20 minutes Cook Time11 minutes Total Time31 minutes Ingredients cup unsalted butter, room temperature cup granulated sugar cup dark brown sugar, packed1 large egg, preferably room temperature1 teaspoon vanilla extract1 cup all-purpose flour cup + 2 Tbsp. Cocoa Powder1 teaspoon baking soda teaspoon salt2 Tbsp. milk or heavy whipping cream1 cup Andes Creme de Menthe Chocolate Baking Chips (or chopped Andes Mints) plus a little more for topping1/3 cup semi-sweet chocolate chips (or Mint Chips for more mint flavor)InstructionsPreheat the oven to 350 F. Line 2 baking sheets with parchment paper or silicone baking mats. In the bowl of an electric mixer, combine the butter and sugars. Beat together on medium-high speed until light and fluffy, 2-3 minutes. Blend in the egg and vanilla, scrape down the bowl if needed.In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Slowly add the dry ingredients into the wet ingredients in the mixer on low speed just until incorporated. Mix in the milk on the lowest speed and fold in the Andes Mints and chocolate chips.Roll about 2 tablespoons of dough into balls and place on the baking sheets. Top each cookie with a little more Andes Mints.Bake 10-11 minutes. Let cool on the baking sheets for about 5 minutes, then transfer to a wire rack to cool completely.NotesI didn't need to chill the dough for this recipe but if you find your cookies are spreading then chill the dough either by placing the cookie sheet in the freezer with the dough balls for 10-15 minutes or you can chill the dough for about 1 hour in the refrigerator. e24fc04721