Andes Crème de Menthe Chunk Cookies,
I owe this recipe entirely to Tall & Handsome and the Andes Mint folks. You see we both enjoy an occasional Andes Mint…especially if they have been chilled in the fridge. My limit is one or two.
The other day I sent T & H to the store for something and he came home toting a bag of Andes Crème de Menthe Baking chips. I knew what was in store for me.
We made these cookies the other day during the day of carols, cooking and tornadoes. The recipe makes enough to fill up a Christmas tin.
The cookies are good. The dough makes a buttery, yummy background for the chips. I would make one change (a usual…T & H is noticing a method to the way I cook…sometimes without measuring and solely to the taste buds). My choice would be not to use the whole bag of baking chips called for in the recipe. I would probably use only about half a bag. That way the mint taste would be more subtle. But, hey if you really like that fresh minty taste…go for it and add the whole bag!!
© 2011 Beverly Hicks Burch All Rights Reserved.
Andes Mint Crème de Menthe Chunk Cookies
½ cup butter, softened
¾ cup light brown sugar
½ cup white sugar
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons pure vanilla extract
2 eggs, beaten
1 package Andes Crème de Menthe Baking Chips
2 2/3 cups all purpose flour
1. Beat together the butter, sugars, baking soda and baking powder until mixed well and fluffy.
2. Add eggs one at a time and mix well. Add vanilla flavoring.
3. Stir in Andes Crème de Menthe baking chips. (This is where I would reduce the amount I use. I would use maybe half a bag instead of a whole bag.)
4. Next, stir in flour.
5. Chill the dough for about an hour.
6. Preheat the oven to 350°. Line a cookie sheet with parchment paper.
7. Take a rounded tablespoon of dough and form into a ball. Place onto cookie sheet. Flatten lightly. We used a cookie press dipped in sugar.
8. Place cookie sheet in the oven on a rack that has been place one level above the middle. (We used our rack right in the middle of the oven)
9. Bake 8 – 10 minutes. (We found 10 minutes worked for us.)
10. Cool a minute or two before removing from pan. Continue cooling on a rack.
Makes about 4 dozen cookies.