Ingredients for Andes Crme De Menthe Cookies Andes Mint Cookies
- 1 cup (2 sticks) softened unsalted butter
- ¾ cup packed light brown sugar
- ½ cup granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 2 large eggs
- 12 ounces Andes Crème de Menthe baking chips
- 3 cups all-purpose flour
- ½ teaspoon salt
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How to Make Andes Crme De Menthe Cookies Andes Mint Cookies
- Cream together 1 cup (2 sticks) softened unsalted butter, ¾ cup packed light brown sugar, and ½ cup granulated sugar until light and fluffy.
- In a separate bowl, whisk together 1 teaspoon baking soda, 1 teaspoon baking powder, and ½ teaspoon salt.
- Add the dry ingredients to the wet ingredients, along with 1 teaspoon vanilla extract and 2 large eggs. Mix until just combined.
- Stir in 12 ounces Andes Crème de Menthe baking chips.
- Gradually add 3 cups all-purpose flour, mixing until a dough forms. Do not overmix.
- Cover the dough and chill in the refrigerator for at least 45-60 minutes (or up to 24 hours).
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Roll rounded tablespoons of dough into balls, then slightly flatten them on the prepared baking sheets.
- Bake for 8-10 minutes, or until edges are lightly golden brown.
- Let the cookies cool on the baking sheets for 2 minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
24g
Fat
7g
Carbs
4g
