Sunday, June 8, 2008

Andes Mint Cookies

1/2 cup salted butter (1 stick), softened
1/2 cup white granulated sugar
3/4 cup packed dark brown sugar
2 eggs
2 teaspoon vanilla extract
1 teaspoon baking soda
1 teaspoon baking powder
2 2/3 cups sifted all-purpose flour
1 (10 ounce) bag Andes Baking Chips*

1. Preheat oven to 350 degrees. Blend butter, sugars, eggs, and vanilla with electric mixer on medium speed until light and fluffy. Mix in flour, baking soda, and baking powder. Stir in Andes Baking Chips. Cover and chill for approx. 1 hour.
2. Measure out approx. 1 tablespoon of dough, form ball, place on non-stick cookie sheet and slightly flatten.
3. Raise oven rack one level above middle and bake for 8 to 10 minutes. Cool for 2 minutes before removing. Makes about 3 1/2 dozen.



*If you don’t have Andes Baking Chips available, substitute 1 1/2 to 2 cups crushed Andes Mints. You can also do half mint chips and half chocolate chips to add more of a chocolate flavor.

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