I intended to make this post about a sugar free Black Forest trifle, but unfortunately, that one met an untimely end on my kitchen floor:
So instead you get (yet another) mint themed recipe. That’s okay though. I love chocolate mint. Like chocolate and peanut butter, chocolate and mint just belong together. (Hmm… maybe it’s that chocolate goes with everything? Food for thought.)
Anyways, I’ve been eyeballing the bags of Andes mint chips in the baking aisle for ages. I kept thinking I would eventually buy them and find a chocolate cookie to put them in. I still may do that at some point in the future. In the meantime though, I decided to just go ahead and go with the recipe on the back of the bag. I am not disappointed. The cookies have also received a big thumbs up from my coworkers who have sampled them.
I still plan on making these with a chocolate cookie dough at some point in the future. I think they would be awesome! In any case, buy Andes mint chips… make these cookies. Or just eat the mint chips and eat them straight out of the bag, like one of the officers said he would do. Either way, I don’t think you’d be too disappointed.
Andes Crème de Menthe Cookies
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
1 package (10 oz.) Andes® Crème de Menthe Baking Chips or 2 packages 4.67 oz Andes Crème de Menthe or Toffee Crunch Thins, chopped.
2-2/3 cups sifted all-purpose flour
Preheat oven to 350° F.
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.
Measure out approximately 1 oz. of dough. Form a ball and slightly flatten.
Raise oven rack one level above the middle and bake on non-stick baking pans.
Bake at 350° F for approximately 8 – 10 minutes.
Cool on pans for two minutes before removing.