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Ingredients:
1/2 cup salted butter - softened3/4 cup dark brown sugar1/2 cup white granulated sugar1 tsp. baking soda1 tsp. baking powder2 tsp. vanilla extract2 eggs1 package (10 oz.) Andes® Crème de Menthe Baking Chips2-2/3 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.
1/2 cup salted butter - softened3/4 cup dark brown sugar1/2 cup white granulated sugar1 tsp. baking soda1 tsp. baking powder2 tsp. vanilla extract2 eggs1 package (10 oz.) Andes® Crème de Menthe Baking Chips2-2/3 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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