Andes Mint Cookies

Let me preference this by saying, if you don't like Andes Mints then your probably are NOT going to like these.

 

However if you are a fan of Andes Mints, like we are in our house, then you will LOVE these.  I tried these the week before Christmas.  Just to give you a heads up, the mint smell was so strong when I was baking them, it was a tad overwhelming. So, be prepared. 

I wasn't sure what I first thought of these cookies.  I was kind of on the fence.  But they really grew on me.  And when my husband took some to work and his co-workers loved them, I knew they were yummy!

 

And I have to tell you a little secret.  I decided to freeze a bag to see how they would hold up.  We pulled it out 2 weeks later and they were still so yummy.  In fact, I almost thought they tasted a little bit better after being frozen.  Weird, right?  I think we already established I'm a little weird though so, this is nothing new. :)  But use some self control and try freezing a bag, it will be worth it.

Andes Mint Cookies

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.

 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

Original Recipe found here.

-Brooke