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)
instructions:
- 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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