Pipe Dream #252: To Be Perplexingly Pleasing – Andes Monster Cookies

andes monster 2My guess is that you don’t eat mint, chocolate and peanut butter in combination very often. Mint and chocolate (York Peppermint Patties) or chocolate and peanut butter (Reese’s amen), but not all three in combination. And neither had I, until I tried these unexpected delights, a chewier/better version of these monster cookies. It is so odd, but the Andes mints really do add something that makes these just irresistible. And I really liked the texture that the old-fashioned oats lend to the finished product.

The ingredients and method couldn’t be simpler. I had this recipe sitting in my email for literal years, but I really should have gotten it out of the way much sooner. And by “gotten it out of the way,” I mean “tried it so that I could solidify its place in my archive of trusty favorites.”

andes monster 1

andes monster 3

Portable and pleasing, these are. Enjoy in plenty.

andes monster 4


Andes Monster Cookies

Inspired by this recipe. From Katrina.

1 1/2 eggs
1/2 cup + 2 tablespoons brown sugar
1/2 cup white sugar
1 teaspoon baking soda
1/2 teaspoon white corn syrup
1 teaspoon vanilla
6 ounces peanut butter
2 ounces (4 tablespoons) butter
2 ¼ cups old fashioned oatmeal
4 ounces total Andes mints bits and chocolate chips

Cream the butter and sugars together in the bowl of  a stand mixer fitted with a paddle attachment for a minute or two, then add in the peanut butter, creaming until combined. Scrape down the bowl and add the eggs, beating until well mixed. Mix in the baking soda, corn syrup and vanilla. Reduce mixer speed to low, stir in the oatmeal, then stir in the chocolate.

Drop by spoonfuls onto a parchment-lined cookie sheet, allowing room to spread.  Press down slightly with the back of a spoon.  Bake at 350F for 9-11 minutes.  Don’t overbake.

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