If you recall, the chocolate-peanut butter combination is pretty popular in our family.  My Chocolate Peanut Butter Cake is requested at virtually every function, and I've become pretty good at making it in my sleep. :)  At Halloween, my husband hoards the Reese's candies and may or may not pilfer any that our boys get while trick-or-treating.  (Luckily they're too young to really notice or care...yet!)

Because of this crazy obsession, chocolate's other culinary counterpart - mint - is often overlooked.  I decided it was time for a change. Up until fairly recently, mint-chocolate-chip ice cream has been my favorite flavor.  My mom used to make these amazing ice cream sandwiches with chocolate cookies and mint chocolate chip ice cream.  As I was debating cookies for this year's 12 Days of Cookies, I thought of making these, but ice cream is a just little too cold for me in December.  So instead, I decided to make a mint chocolate chip cookie, and leave out the ice cream.  (Don't worry - I'll share the ice cream sandwiches next summer!)

Mint Chocolate Chip Cookies

• 1/2 cup salted butter, at room temperature
• 1 cup dark brown sugar, packed
• 1/4 cup granulated sugar
• 2 eggs, at room temperature
• 1 tsp vanilla extract
• 3/4 tsp baking soda
• 1 tsp baking powder
• 1 tsp kosher salt
• 2 1/4 cups flour
• 2 tsp Dutch process cocoa powder
• 1 cup mini chocolate chips
• 1 cup Andes Mints Creme de Menth Baking Chips

Preheat oven to 350 degrees F.  Prepare baking sheets with parchment paper or silicone baking mat.  

In the bowl of a stand mixer, cream together the butter and sugars.  Beat until light and fluffy.  Add the eggs one at a time, mixing in between each addition.  Mix in the vanilla.  

In a separate bowl, sift together the baking soda, baking powder, salt, flour, and cocoa powder.  Add the dry ingredients into the wet, one half at a time.  Mix on low speed until combined, mixing in between additions.  Fold in the mini chocolate chips and the mint chips. 

Scoop tablespoon sized balls onto prepared baking sheets and bake 10 minutes.  Allow to cool completely on baking rack.  

Makes about 4 dozen.