What do you do when school has been cancelled for two days and you're pacing around the house, hoping the power doesn't go out, terribly bored, waiting for hurricane Sandy to show up? Well, if you are me, you bake cookies, of course! And I have been wanting to try this recipe for a couple of weeks now!
I am a serious lover of all things mint and Andes Chocolate Mints are at the top of my yum list. So when I discovered that Andes now come in a bag and are all broken up into little pieces just like a bag of chocolate chips, I got very excited!!! This recipe is found on the back of the bag. Enjoy!!
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
Preheat oven to 350F
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.
Drop 1 Tbl of dough onto a parchment lined baking sheet. Roll the dough into a ball and flatten it slightly with your hand.
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.
No comments:
Post a Comment