Chocolate Mint Cookies

A special thanks to "Two peas and Their Pod" for this tasty recipe. The only thing I changed was instead of the mint chips I used Andes red and white Peppermint crunch baking chips to make them more festive looking. The mint chips would also be good, as would regular chocolate, walnuts, or peanut butter chips. 

I was worried about several things with this recipe and they turned out just fine. 

First was no eggs. Don't worry about it, they turn out fine.  

Second I was worried about pulling them out of the oven before they looked done, but again don't worry, they set up just fine.

2 1/2 c. flour
2 tsp. baking powder
1 tsp salt
1 1/3 c. cocoa powder 

1 c. (2 sticks) unsalted butter, room temp
1 c. white sugar
1 c. brown sugar
1 Tbsp. vanilla extract
2/3 c milk

2 bags Andes Peppermint Crunch baking chips

Beat the butter until light. Beat in both sugar until well mixed and add the vanilla. Beat in the baking powder, salt, and cocoa powder. Mix well and beat in the milk. Then mix in the flour, when well mixed add the baking chips.

Let the dough chill for 15 minutes before baking. Cover your baking sheet with parchment paper and shape into a 1 inch balls. Press flat a little bit so they aren't round, they don't spread.

Bake for 13 - 15 minutes at 325. Remove from oven and let cool on baking sheet. Remove to a cooling rack and enjoy. I baked my first batch for only 12 minutes and they didn't look done when they came out but once they cooled they where like brownies. 

Makes about 5 - 6 dozen fairly large cookies