I received these cookies from the blogger cookie swap and was anxiously waiting for the recipe to be posted. We ate our dozen rather quickly and wanted to make more. They are not only that something sweet you crave after a meal but with the mint pieces give you a refreshing mint taste as well. One of the best parts is that the moment you open the bag or tin they are stored in you get a nice waft of the mint smell. I even made a batch to bring for Christmas. This is a recipe we will definitely keep.
Andes Mint Cookies
Ingredients:
½ cup salted butter – softened
¾ cup light brown sugar
½ cup white granulated sugar
1 tsp. baking soda
1 tsp. baking powder
2 tsp. vanilla extract
2 eggs
10 oz Andes Créme de Menthe Baking Chips (or, chopped whole Andes Mints)
2 2/3 cups sifted flour
Directions:
Preheat oven to 350.
In a Stand Mixer (or, use a large bowl and an electric hand mixer), cream butter and both types of sugar until blended.
Add one egg at a time, blending thoroughly until combined.
Add Vanilla Extract, Baking Soda, Baking Powder and Salt, and mix until combined. Pour in Andes Mint Pieces and stir to blend.
Sift flour and add flour a 1/2 cup to one cup at a time and mix only until combined (avoid over mixing, or you will have tough cookies). Chill for approximately one hour (dough will be crumbly).
Form dough into 1”-2” balls and place 2" apart on a silpat (or parchment paper) lined cookie sheet, slightly flattening each of the balls. Bake for 8-10 minutes, only until slightly brown on the edges. Cool cookies on pan for up to 2 minutes before removing.
Source: Somewhere In Between
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