Last night I was in a baking mood, so I made cookies for James. He had been giving me a hard time about the “excessive” quantity of chocolate chips I had squirreled away in the pantry, so I took out the package of Andes Crème de Menthe Baking Chips I had purchased one time specifically for him (ya’ll know about his affinity for mint flavored desserts). I looked on the back of the package and the cookie recipe sounded good, so I decided to try it out. The recipe was really easy and the cookies tasted delicious. James gave them his seal of approval. Now, he has a bunch of cookies to munch on at the hospital, assuming I ever go into labor (induction will occur Friday if baby JAM doesn’t decide to show up earlier).
Andes Crème de Menthe Cookies
Andes Crème de Menthe Cookies
Andes Crème de Menthe Cookies
Source: back of the bag and here
Ingredients:
- 1/2 cup salted butter, softened (I actually use unsalted)
- 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 10-oz. package Andes Crème de Menthe Baking Chips
- 2 2/3 cups sifted all-purpose flour
Directions:
Blend butter, sugars, baking soda, baking powder, vanilla and eggs until mixed. Stir in Andes baking chips and then flour. Chill approximately one hour in the refrigerator.
Preheat oven to 350°F. Measure out approximately 1 ounce of dough (I used a cookie scoop to get even size scoops). Form ball, place on non-stick baking pans and slightly flatten (I used the bottom of a drinking glass to slightly flatten). Bake at 350°F for 8-10 minutes. Remove to cooling racks.
Yield: 4 dozen cookies
You are a blogging machine lately. I hope Baby JAM makes her debut soon. She is already proving to be stubborn and she isn’t even here yet! 🙂
Thanks for posting the recipe from the bag. These are delicious cookies and I also use the Andes recipe for my Reese’s Peanut Butter Cookie recipe rather than the one on the Reese’s bag. IThe Andes recipe makes a much better cookie.