Andes Creme de Menthe Cookies
These mint chocolate cookies are made with Andes creme de menthe chips for a minty cool flavor. The perfect balance of mint and chocolate.
Servings: 64
Equipment
Ingredients
- ½ cup salted butter softened
- ¾ cup dark brown sugar
- ½ cup granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons vanilla extract
- 2 large eggs
- 1 package (10 ounce) Andes Crème de Menthe Baking Chips
- 2 ⅔ cups sifted all-purpose flour
Instructions
- Move oven rack to one level above middle and preheat oven to 350℉. Line rimmed baking sheets with parchment paper or silicone baking mat and set aside.
- Beat butter, sugars, baking soda, baking powder, vanilla, and eggs until mixed. Stir in Andes Baking Chips then flour. Chill approximately one hour in the refrigerator.
- Measure out approximately 1 ounce of dough. Form a ball and slightly flatten. Raise oven rack one level above middle and bake on parchment lined baking sheets at 350 degrees F for approximately 8 - 10 minutes. Cool on pan for 2 minutes before removing to cooling rack to cool completely. Store covered at room temperature.
