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:
- 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
1 package (10 oz.) Andes® Crème de Menthe Baking Chips
2-2/3 cups sifted all-purpose flour
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.
4 dozen cookies.