Creme de Menthe Chunk Cookies
Creme de Menthe Chunk Cookies have a classic cookie base with the flavors of mint and chocolate combined in one cookie! I dare you to have just one!
Servings 48
Calories 67kcal
Equipment
- KitchenAid Stand Mixer
- Stove Top
Ingredients
- ½ cup salted butter softened
- ¾ cup dark brown sugar
- ½ cup white granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoon vanilla extract
- 2 eggs
- 1 10 oz. package Andes® Crème de Menthe Baking Chips
- 2-⅔ cups all-purpose flour sifted
Instructions
- Preheat oven to 350°.
- While the oven is preheating blend butter, brown and white sugars, baking soda, baking powder, vanilla and eggs until well incorporated.
- Stir in Andes Baking Chips and then flour. Mix until just incorporated. Once the dough is complete chill for at least one hour in the refrigerator.
- Measure out 1 ounce of dough. Form a ball and slightly flatten.
- Raise oven rack one level above the middle and bake on non-stick baking pans.
- Bake at 350 degrees for 8 - 10 minutes. Let the cookies cool on pan for at least 5 minutes once out of the oven then place on a wire rack.
Notes
*Your cookie dough will need to chill in the refrigerator for at least 1 hour. Plan accordingly.
*You can refrigerate part of the dough for up to 5 days or freeze up to 3 minutes. Form the dough into a log--this makes for best freezing and refrigerating options.
Adapted from Andes Mints
Nutrition
Serving: 1g | Calories: 67kcal | Carbohydrates: 11g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 12mg | Sodium: 47mg | Potassium: 25mg | Fiber: 1g | Sugar: 5g | Vitamin A: 69IU | Calcium: 10mg | Iron: 1mg