Monday, February 21, 2011

Contradiction Cookies

I've never claimed to be a simple person. As my Grandpa puts it, "Girl, you're what we call high maintenance." I think I'd have to agree.

I'm a woman of many contradictions, especially when it comes to food. Oranges? No thanks. Orange juice and Pellegrino? Sign me up. (Like I said, high maintenance.) Ham? I'd really rather not. Ham and cheese quiche? Yes, please! (Secret's out, Mom! I really do like it.) Cheesecake? Not so much. Debbie Thomas's cheesecake for Tea? Ohhhhhh snapppp, I'm in. Mexican food? My stomach hurts thinking about it. Cafe Elote? Get in the car, we're leaving now. (I blame this girl for dragging me along..and by dragging I mean I prayed for a snow day so I didn't have to go to work and could tag along.)

Well, my friends, I now present you with another food contradiction. I've never been a fan of anything mint flavored. To be honest, (nerd alert) it reminds me of asthma attacks. Anyone else have to suck a peppermint and drink warm water during an attack? Anyone? No. Moving on.

As much as I hate mint flavored things, I borderline despise mint and chocolate. It just plain weirds me out; chocolate needs to be enhanced, not funkified.

Here comes the contradiction: these cookies. Oh. My. Lanta. I first had these cookies about a year ago at Fiance's house. It's his Grandma's recipe, and his mom had made them for Christmas. The second I ate that cookie, I saw the chocolate and mint light: it all made sense.

And so, I share them with you. It's only right. But don't worry, I'll spare you the recipe Fiance sent me; I'll put it this way, it took me a while to decode. Daises=flour, etc. He's a goob, that one. But I love him.
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Andes Mint Cookies
  • 1 cup butter
  • 1 cup white sugar
  • 1 cup brown sugar
  • 2 eggs
  • 2 Tbsp water
  • 1 tsp vanilla extract
  • 3.5 cups flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • Andes mint baking chips or Andes mints
Preheat oven to 375.

Cream together butter, both sugars, and eggs. Add water and vanilla, stir to combine. Then add flour, baking soda, and salt and mix together well. Now, here's the part where you can get creative! I add in about 3/4 a bag of Andes mint baking chips and mix it all up and love my life. But, since I'm generous, I'll give you some options. Also known as what I think is the original way of making them. If you want to make things look a little fancy, you can wrap the dough around half an Andes mint and seal the seam with a pecan. Mmm.

I used just scant of a cookie scoop and ended up with around 75 cookies. But don't worry, these things disappear like David Blaine. Okay, that's weird. Ignore that.

Bake for 8-10 minutes and love your life. Make sure you keep a secret stash for yourself. You won't regret it.


  1. OHMYGOSH. these things are incredible!!! my roommate here in India makes them (I don't know if it's the exact same recipe... she uses the one on the back of the andes mint pieces package) and I can NEVER stop eating them!!! YUMMMMMMM.

  2. Just printed out the recipe to make for my church family! I had to laugh about your comment about Mexican food :) I feel the same way. I would say you have high maintenance but sophisticated palate. But life would be boring without it.

  3. I trust you on this. Maybe I'll try em sometime. I think I might be a little surprised to eat what looks like chocolate chip and discover it's not...know what I mean?