We are back up and running and I have to say…..I already LOVE having a Mac!!! I don’t know much about all the different functions but we are getting there. If anyone has any tips and tricks for us, we are all ears.
Between not having a computer for a few days and some busy days at work, my recipe resources were pretty slim. Those things also combined with the fact that the baking pantry and ingredients were beyond low, I wasn’t left with much to work with. So I turned to the back of the baking chips. I always forget there are recipes on the back of those things. I wasn’t sure how I would feel about a mint flavored cookie that didn’t have a chocolate base, but I figured why not.
These cookies turned out really soft and chewy. I was slightly surprised with the turn out because the directions say to add the flour by itself at the very end. So strange, but maybe they are on to something. In addition to the delicious chewy texture, these are mint-y! Minty, minty minty! If you are not a big fan, I would reduce the amount to about half. All in all, I was really happy with how these cookies turned out. I might have to try out the other recipe on the bag….Andes Layered Frozen Mousse Pie anyone??
Andes Creme de Menthe Cookies
Recipe from Andes Creme de Menthe
- 1/2 cup salted butter, softened
- 3/4 cup dark brown sugar
- 1/2 cup granulated sugar
- 1 tsp baking soda
- 1 tsp baking powder
- 2 tsp vanilla extract
- 2 eggs, room temperature
- 1 package (10 oz) Andes Creme de Menthe Baking Chips
- 2 2/3 cups all-purpose flour
1. Blend butter, sugars, baking soda, baking powder, vanilla and eggs until well combined. Stir in Andes Baking Chips and then flour.
2. Cover with plastic wrap and chill for one hour in refrigerator.
3. Raise oven rack one level above middle. Preheat oven to 350 degrees. Line baking sheets with parchment paper.
4. Using a medium size scoop, place dough on baking sheets and flatten slightly.
5. Bake for 9-11 minutes. Cool on baking sheets for about 4-5 minutes. Transfer to a cooling rack to finish cooling.