Wednesday, December 11, 2013
Andes Mint Cookies
These yummy cookies are just as easy to whip up as your basic chocolate chip, but are more interesting because they use Andes mints! There's just something so holiday festive-y about chocolate and mint, don't you think?
Start by creaming together the butter, yogurt, brown sugar and white sugar. Then add the eggs and vanilla
and beat until combined. Gradually add flour, baking powder, baking soda and salt and mix until blended. With a wooden spoon, stir in the Andes mint chips.
Chill the dough in the fridge for about an hour. Scoop the dough by tablespoonfuls onto parchment or silpat lined baking sheets.
Bake for 10 minutes, then cool on the sheet for 2 minutes before removing to a wire rack to cool completely.
One year ago: Caramel Toffee Crunch Cheesecake
Two years ago: Kris Kringle Fudge Cookies
Three years ago: Cranberry Apple Cake
Four years ago: Caramel Chomeur
Find more great stuff at Hearth and Soul, Cast Party, What's Cooking, What's Cooking #2, Full Plate Thursday, Showcase your Talent, Foodie Friday, Foodie Friday #2, Foodtastic Friday, Friday Flash, Blog Strut.
Andes Mint Cookies
1/2 cup salted butter, softened
1/4 cup plain or vanilla yogurt
3/4 cup brown sugar
1/2 cup sugar
2 tsp. vanilla
2 2/3 cup flour
1 tsp. baking soda
1 tsp. baking powder
1/4 tsp. salt
1 1/2 cups Andes Creme de Menthe Baking Chips
Cream together butter, yogurt and sugars. Add eggs and vanilla and mix until well combined. Gradually add flour, baking powder, baking soda and salt and mix until blended. Stir in chopped candy. Chill at least one hour in refrigerator.
Scoop dough onto parchment or silpat lined baking sheets. Bake at 350 degrees for approximately 10 minutes.
Cool on pans for two minutes before removing to a wire rack to cool completely. Makes 4 dozen.
Recipe Source: Adapted from Check it Out
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