It's Secret Recipe Club (SRC) Group D reveal day again. A quick recap about the club - Secret Recipe Club was founded by Amanda from Amanda's Cookin and is now run by April from Angels Homestead. Each month, we are assigned a secret blog where we choose a recipe to make and everyone posts on the same day of the month. This month seems to have flown by so I'm glad I was organised and baked these at the beginning of the month but I had to wait until today to share these delights with you. My assignment this month is Fearless Homemaker. It's run by Amy who describes herself as "a food + cocktail lover, entertaining enthusiast + crafty DIYer. Raised in Boston, she's lived in gorgeous Nashville, Tennessee for over ten years and documents her culinary adventures, fun gatherings and crafting projects on her blog. Do head on over and check out her blog which is easy to navigate and has lots of interesting content to keep you surfing for hours!
The first category I looked for naturally was the desserts category and came across lots of delicious recipes. As usual, I had a hard time making a choice but finally decided on these Andes Mint Chip Cookies. The others that made my shortlist were raspberry swirl cheesecake bars, nutella swirl pound cake, hot cocoa cupcakes with marshmallow buttercream and caramel nutella crumb bars.
These cookies are deliciously minty and chocolatey at the same time. If you like the mint/chocolate combination, you will definitely like these cookies. Everyone that tried them enjoyed it and I'll definitely be baking them again once I restock on these mint chips which I bought in America.
Recipe adapted slightly (reduced sugar amount and minus cocoa powder) from fearless homemaker
100g brown sugar (use 150g if you prefer a sweeter cookie)
85g caster sugar1 teaspoon bicarbonate of soda
1 teaspoon baking powder
2 teaspoon vanilla extract
1 x 10oz bag of Andes Mint Chips
- Preheat the oven to 170C.
- Cream butter and sugars until light and fluffy.
- Add the eggs, one at a time.
- Add in vanilla extract.
- Mix in the dry ingredients.
- Finally stir in the mint chips.
- Chill dough for 30 minutes in the fridge.
- Use a small ice cream scoop/cookie scoop to scoop out cookie dough spaced apart on a baking tray.
- Bake for 8 - 10 minutes or until just set on top.
- Allow to cook for 5 minutes before transferring to a wire rack to cool completely.