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I am a Honey Bee

All about my adventures with cooking, crafts, and travel

andes creme de menthe baking chips

Girl Scout’s Thin Mint Gooey Cake Bars

These Thin Mint Gooey Cake Bars are a simple way to be creative with a classic Girl Scout Cookie. Loaded with chocolate and mint- yum!

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I think that Girl Scout cookie season is the best time of the year. It basically ranks right up there with Christmas. The cookies are great and buying them helps support the Girl Scouts. Win Win! 

Making these Thin Mint Gooey Cake Bars will have you loving the classic Girl Scout cookie even more than you already do!

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Andes Mint Chip Brownies

Andes Mint Chip Brownies

I’m kinda hooked on brownies.

I have been baking them up like crazy lately and have plans on several more different kinds of batches to bake up in the next few weeks. I kinda can’t wait!

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Anyway, I whipped up these Andes Mint Chip Brownies up right after Christmas so that I could start to feel a bit more normal after having my typical life (showering, cooking, baking, eating, thinking) had been flip flopped after having Autumn. They are so quick and easy to whip up that even I can do them with new mommy brain!

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The base for these brownies might just be my favorite. It might be the butter. Or the chocolates. Or maybe it’s the butter AND the chocolates. Maybe it’s the combo of it all. Probably that all together they create a soft, yet sturdy, brownie. I’ve made plenty of really soft brownies that just about need a spoon to eat them (de-lightful!) but these are bake sale brownies. What I mean by that is that you can cut them easier from the pan and could easily package them up to sell at the bake sale. Or toss into a lunch. Or delicately place on the rim of a glass of milk awaiting its sweet demise.

Adding the Andes Creme de Menthe Chips add such a great kick to the brownies. I just love this flavor. It just screams winter to me.

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Since we’re still locked into this deep freeze from the “Polar Vortex” I think it would be a great idea to whip up a batch of these brownies to help you get through these cold days and nights. Days like this just call for a brownie and some hot chocolate.

Andes Mint Chip Brownies

Makes 24 brownies

Ingredients

  • 12 ounces of semisweet chocolate chips, divided
  • 1 cup (2 sticks) unsalted butter
  • 1/4 cup cocoa powder
  • 2 cups sugar
  • 2 teaspoon vanilla extract
  • 6 eggs, beaten
  • 1 1/2 cups flour
  • 1/2 teaspoon salt
  • 10 ounces Andes Creme de Menthe Baking Chips

Process

  1. Preheat oven to 350 degrees. Prepare a 9×13 baking pan by buttering/spraying with non-stick cooking spray the bottom and sides and lining the bottom with parchment paper or tin foil.
  2. In a large microwavable safe bowl, melt 8 ounces of the chocolate chips and the butter together, stirring every 30 seconds until completely melted and combined.
  3. Add the cocoa powder and sugar, mixing completely.
  4. Add in the beaten eggs and vanilla extract.
  5. Stir in the flour, salt, remaining chocolate chips, and the Creme de Menthe chips to gently incorporate.
  6. Pour into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted in the center is clean upon removal. Do not over bake. Let cool prior to cutting into 24 pieces.

Double Chocolate Mint Chip Cookies

Double Chocolate Mint Chip Cookies

So I’m going to let you in on a little secret… Mint and Chocolate ROCK together. Oh, so you don’t like that combo? GET OUT OF MY HOUSE!! Alright, I won’t throw you to the curb but really? Ew. Besides mint in iced tea I think that mint and chocolate is the best.

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Once I saw this bag of Andes Creme de Menthe Baking Chips I knew I had to dive right in and get right to baking. I toyed around with a bunch of ideas but I wanted to stick to chocolate, chocolate, chocolate!! So I found this amazing double chocolate chip cookie recipe and got started on making some holiday cheer cookies.

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Grab some milk and some cookies since these are a winter time winter. They are soft, fudgy, and minty. The texture is slightly chewy from the dense chocolate dough and the tons of chocolate and mint chips. Oh, those mint chips. I want to add them in everything… stay tuned…

Double Chocolate Mint Chip Cookies

Makes 24 cookies

Ingredients

  • 1 cup unsalted butter, softened
  • 1 1/2 cups white sugar (I split it between white sugar and brown sugar)
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 2/3 cup cocoa powder
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 12 oz (2 cups)semisweet chocolate chips
  • 10 oz Andes Creme De Menthe baking chips

Process

  1. Preheat oven to 350 degrees.
  2. Combine the flour, cocoa, baking soda, and salt; set aside.
  3. In large bowl, beat together the butter, sugar, eggs, and vanilla extract until light and fluffy.  Add the flour mixture into the butter mixture until well blended. Stir in the chocolate chips and mint chips. Drop rounded teaspoons onto ungreased cookie sheets.
  4. Bake for 8 to 10 minutes, or just until set. Cool slightly on the cookie sheets before transferring onto racks to cool completely.