A friend had these cookies at her daughter's party this weekend. I thought they were chocolate chip with nuts or something, grabbed one and sat down to eat it. It had Andes Mints. Are you serious?! They were awesome. I asked her for the recipe, but when I went to buy the Andes Mint chips at the store I found a recipe on the back so I didn't hesitate to come home and make them.
The recipe was easy, I've never made cookies from scratch so I was worried, but it was simple. After I mixed the dough, it was a little dry and crumbly. I think it was because my eggs were small, so I would suggest using large eggs. Mine were medium farm fresh brown, so there just wasn't enough moisture. I mixed up another egg and rubbed it into the dough after letting it cool.
The cookies grew really tall, so make sure after you make them into a ball that you flatten them out.
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| Yum! |
Ingredients
- 1/2 cup butter, softened
- 3/4 cup dark brown sugar
- 1/2 cup granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons vanilla extract
- 2 large eggs
- 1 (10 ounce) packages Andes mint baking chips
- 2 2/3 cups all-purpose flour sifted
Directions
- Preheat oven to 350°F.
- Blend butter, brown sugar, white granulated sugar, baking soda, baking powder, vanilla and eggs until ingredients are mixed.
- Add Andes Baking Chips and mix.
- Add Flour and continue to mix until all ingredients are well blended together.
- Cover and chill in the refrigerator for 45-60 minutes.
- Spoon out approximately 1 oz of dough per cookie.
- Form a ball and then slightly flatten.
- Place on non-stick baking pans and bake for approximately 8-10 minutes.
- Cool on pans for 2 minutes, then remove.
Shared at: http://www.jamhands.net/2011/10/recipe-sharing-monday-10-features.html
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