Please don’t hate me for sharing another delicious cookie recipe. ‘Tis the season for cookies!
Is there an off-season for cookies, though?
This recipe is a new one for me. I was craving cookies yesterday, and I just happened to have a couple of packages of Andes Creme de Menthe baking chips. Hello? Is that not motivation enough to get in the kitchen and start baking?
The method for these cookies was different than I’m used to, but oh-my-goodness it worked so well. These cookies were incredibly tender and moist! I’m convinced now that refrigerating the dough before baking is essential, and I’m adding that to my must-do list when I make cookies. I think these might make it as a new addition to our holiday cookie plate!
Andes Mint Chocolate Chip Cookies
- ½ cup salted butter, softened
- ¾ cup brown sugar
- ½ cup granulated sugar
- 1 tsp baking soda
- 1 tsp baking powder
- 2 tsp vanilla extract
- 2 eggs
- 1 10-oz package of Andes Creme de Menthe baking chips (or approximately 1½ cups of regular-sized Andes, broken into small pieces).
- 2⅔ cups all-purpose flour
- Beat butter, sugars, baking soda, baking powder, vanilla, and eggs in a large bowl.
- Stir Andes chips into dough, and then add flour. Stir gently until just combined.
- Chill dough in refrigerator, covered, for approximately 1 hour.
- Preheat oven to 350°. Remove dough from refrigerator and form into 1-inch balls. Place cookie balls on a non-greased cookie sheet.
- Bake for 8-10 minutes. Cool on a wire rack.
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