This evening I was struck late by the baking bug. The last time my Mom was in the US, she picked up some different baking pieces for me to use! This post features Andes Creme de Menthe baking bits, using the recipe off the back of the bag.
Andes Crème de Menthe Chunk Cookies
1/2 cup salted butter, softened
3/4 cup dark brown sugar
1/2 cup white granulated sugar
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons vanilla extract
2 eggs
1 package (10 oz) Andes® Creme de Menthe Baking Chips
2 2/3 cups all-purpose flour
Blend butter, sugars, baking soda, baking powder, vanilla and eggs until mixed.
Stir in baking chips or chopped candy and then flour. I thought this recipe was a little heavy on the flour when I added it, but after some mixing, it all seemed to incorporate. Don't be scared!
Chill at least one hour in refrigerator.
Measure out approximately 1 oz of dough.
Raise oven rack one level above middle and baking on non-stick cookie sheets.
Bake at 350-degrees for approximately 8-10 minutes.
Cool on pans for two minutes before removing.
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