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Thursday, January 19, 2017

Andes Mint Cookies

Andes mint cookie  (makes 3 dozen):
  • 2 sticks (1 cup) butter - room temperature
  • 2 1/4 cup all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 cup sugar
  • 1 cup light brown sugar (packed)
  • 2 eggs
  • 2 tsp vanilla
  • 2 cups chopped Andes Mint (makes a very minty cookie - reduce if you'd like less Andes mint)
  • 1/4 tsp salt (if using unsalted butter)
  • Cream together butter and both sugars until light and fluffy
  • In a separate bowl, whisk together baking soda and flour
  • Mixing on low, add in vanilla and eggs, mix until completely combined
  • Mix in flour mixture, just until combined
  • Chop up Andes mints - you don't want them too fine, I pulsed it about 5x with the larger sized mints
  • Fold mints into batter
  • Cover cookie sheet with parchment paper
  • Drop heaping tablespoon sized balls of batter onto sheet, slightly flatten
  •  Bake 8-10 mins

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