I’m a big fan of chocolate and mint, especially around Christmastime. My best friend’s mom used to make some amazing creme de menthe brownies so I thought these would be similar and fun to try.

As with most cookie recipes, you’re going to cream the butter, sugar, and then eggs (and then the other wet ingredients). Then you’ll add in all of the dry ingredients and mix well. This is where things got a little messy; physically, as I turned the mixer on too fast by accident and got cocoa EVERYWHERE. But also with the dough as it was super thick. Like, I almost couldn’t get things mixed thick. I wasn’t really sure what to do because I followed all of the directions so I’m not sure why it was so thick (unless the butter wasn’t soft enough??) so I decided the safest bet would be to add a little more creme de menthe to help. I did help a little but it was still really thick so it made it a little hard to mix in the Andes candies and then scoop it out. I could not find the bag of chopped Andes candies anywhere so I had to do it myself. The downside of this (other than time spent) is that the package I got wasn’t enough for 1 3/4 cups, but I hoped the extra creme de menthe would help taste-wise.

The recipe said you could put one or two Andes candies on top, but I just went with one. Then I popped it in the oven for 10 minutes and that was perfect.

These looked super cute and tasted like a mint brownie. I definitely would add the correct amount of Andes candies next time as I felt like that would add a little extra to this, but solid recipe and they tasted great!

Recipe Used: Salt & Baker