I found some Andes mint chips a while ago and have been meaning to use them for the longest time. I am pretty sure there is not better mint than a Andes mint. Well maybe a York peppermint. But that is a whole other story. So I decided to make some mint cookies for a family gathering over the weekend. Something different. Plus, my mom loves Andes mint.
2 sticks butter, room temperature
3/4 cup sugar
1 cup packed brown sugar
2 eggs, room temperature
2 tablespoon vanilla extract
3 3/4 cups wheat flour
1 1/2 teaspoon baking soda
3/4 teaspoon salt
12 oz bag of Andes Mint chips
1. Preheat oven to 350 degrees F.
2. Cream butter and sugars until well beaten.
3. Beat in eggs one at a time.
4. Add vanilla extract until well combined
5. Mix wheat flour, baking soda, and salt in a large bowl
6. Slowly add dry ingredients to wet ingredients. Alternate dry ingredients and Andes Mint chips.
7. Scoop about a tablespoon of batter on to cookie sheet. Space cookies about 2 inches apart. Cookies will not rise much so press down on the batter to make cookies flat.
8. Bake for about 9 minutes.
The cookies were a big hit. My great grandmother loved them and that little Asian lady is super picky. Great grandma started out sharing half a cookie with my uncle. Then she asked my mother to get her a whole cookie. She may be just shy of 100 years old but she sure knows what she wants.
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