Can I say "YUMMMM!!" If you like thin mint cookies you will fall in love with these!! I couldn't find the Andes Creme cooking mints in the grocery store, so I ordered online. So worth it!!
Andes
Crème de Menthe Chunk CookiesServings: 4 Dozen
Preheat oven to 350
Preheat oven to 350
• 1/2 cup salted butter, softened
• 3/4 cup dark brown sugar
• 1/2 cup white granulated sugar
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 2 teaspoons vanilla extract
• 2 eggs
• 1 package (10 oz) Andes® Creme de Menthe Baking Chips or Andes® After Dinner Mints, coarsely chopped
• 2 2/3 cups all-purpose flour
Blend butter, sugars, baking soda, baking powder,
vanilla and eggs until mixed.
Stir in baking chips or chopped candy and then flour.
Chill at least one hour in refrigerator.
Stir in baking chips or chopped candy and then flour.
Chill at least one hour in refrigerator.
Measure out approximately 1 ounce of
dough.
Raise oven rack one level above middle and baking on non-stick cookie sheets.
Bake at 350-degrees for approximately 8-10 minutes.
Cool on pans for two minutes before removing.
Raise oven rack one level above middle and baking on non-stick cookie sheets.
Bake at 350-degrees for approximately 8-10 minutes.
Cool on pans for two minutes before removing.
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