Andes Creme de Menthe Chunk Cookies

Are you ready for St. Patrick’s Day??  I always look forward to this holiday, as the foods are very comforting.  Tomorrow night I am planning on making the traditional feast of corned beef and cabbage for my family.  I remember eating this meal often as a child at my Grandmother’s house and I looked so forward to it!  What a treat that meal is; a variety of flavors!

Though I was REALLY unmotivated to put my apron on today, I had these minty chocolate bits calling my name.  Well… I put them on the counter so I could remind myself to actually MAKE something with them!  I thought they would be perfect for the holiday as well.  So when I finished baking the cookies, I thought… “It tastes… lightening-y!”  (quote from Ratatouille movie – for those not on the up and up of Disney movies) Really, these cookies are AMAZING.  Such a simple little recipe on the back of the bag.  I am loving these “back o’ the bag” recipes lately!  Either that or it’s just laziness on my part to actually look up recipes online or open a book.

Recipe courtesy of Andes Candies:

Ingredients:

  • 1/2 cup salted butter – softened
    3/4 cup dark brown sugar
    1/2 cup white granulated sugar
    1 tsp. baking soda
    1 tsp. baking powder
    2 tsp. vanilla extract
    2 eggs
    1 package (10 oz.) Andes® Crème de Menthe Baking Chips
    2-2/3 cups sifted all-purpose flour

Directions:

Preheat oven to 350° F.

Blend butter, sugars, baking soda, baking powder, vanilla and eggs until mixed.

Stir in Andes Baking Chips and then flour. Chill approximately one hour in the refrigerator.

Measure out approximately 1 oz. 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° F for approximately 8 – 10 minutes.

Cool on pans for two minutes before removing.

Yield:

4 dozen cookies.

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