Nutella Chocolate Chip Cookies with Andes Mint Variation

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½ cup soft butter
1/2 cup butter flavored Crisco
1 cup granulated sugar
1 cups packed brown sugar
1 cup Nutella
2 XL eggs
2 teaspoons vanilla
½ cup cocoa (I use Hershey’s dark)
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 cups semi-sweet chocolate chips

Preheat oven to 375 degrees.

Cream butter, Crisco, peanut butter and sugars with an electric mixer on medium high for 1 minute or until fluffy. Hand stir in eggs and vanilla; don’t overmix. Add dry ingredients all at once and mix until fully incorporated. Add an additional 2 Tablespoons flour for high elevation. Scoop out approximately 24 2” balls of dough. For a richer flavor and smoother texture, form cookie dough balls, flatten slightly, and refrigerate or freeze until ready to bake. Place on greased or parchment paper on an aluminum cookie sheet. Bake at 375 degrees for 12-14 min. Share!

Andes Topped Option: Cool cookies for ten minutes.  Melt chocolate candy bar in quart size freezer strength Ziploc. in microwave for 15+ seconds. (Watch closely if more time is needed as to not burn chocolate or melt ziploc bag.) Drizzle chocolate over cookies.  Immediately sprinkle with Andes Mint pieces. Drizzle with additional chocolate. Let cool and set. Share!