1/2 cup salted butter, softened
3/4 cup dark brown sugar
1/2 cup white granulated sugar
1 tsp baking soda
1 tsp baking powder
2 tsp vanilla extract
2 eggs
1 package Andes Creme de Menthe baking chips
2 2/3 cups sifted all-purpose flour
Blend butter, sugars, baking soda, baking powder, vanilla, and eggs until mixed. Stir in Andes Baking Chips and then flour. Chill one hour in refrigerator. Measure out approzimately 1 oz of dough. Form balls and slightly flatten. Raise oven rack one level above middle and bake on non-stick baking pans. Bake on 350ยบ for 8-10 minutes. Cool on pans for 2 minutes before removing.
Makes 4 dozen cookies.
I found this recipe long ago and have used it many times. It's a favorite of many and I definitely recommend it. If you buy the Andes Creme de Menthe chips, it's the recipe on the back of the bag (which I'm most definitely not too good to use).The ingredients:
All the ingredients (minus baking chips and flour) ready to be mixed up.
The mixed dough. It's really runny at this stage because of the 2 eggs.
Mmmm...baking chips. Who wouldn't love chocolate and mint?
This is right before adding the flour.
The finished dough before it went to the refridgerator to chill.
The chilled dough is significantly stiffer and much easier to handle.
Ready to go in the oven.
Out of the oven. I cooked these for right around 8 and a half minutes. When they come out of the oven, they are a lot puffier but they fall quickly in the cool air. By the time you go to transfer them at 2 minutes they look like this.
The final product: these are basic and yummy. I've made these enough for them to become an old standard for me and they are so good that they'll remain in my playbook for years to come. I have made this for crowds multiple times and they always go over very well. The creme de menthe is very refreshing and would be a great complement to coffee or cocoa.
Mmmm...baking chips. Who wouldn't love chocolate and mint?
This is right before adding the flour.
The finished dough before it went to the refridgerator to chill.
The chilled dough is significantly stiffer and much easier to handle.
Ready to go in the oven.
Out of the oven. I cooked these for right around 8 and a half minutes. When they come out of the oven, they are a lot puffier but they fall quickly in the cool air. By the time you go to transfer them at 2 minutes they look like this.
The final product: these are basic and yummy. I've made these enough for them to become an old standard for me and they are so good that they'll remain in my playbook for years to come. I have made this for crowds multiple times and they always go over very well. The creme de menthe is very refreshing and would be a great complement to coffee or cocoa.
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