Yesterday, we were at Publix stocking up on some of the essentials of the holiday season: flour, sugars, baking powder/soda, etc. Why? Because it officially cookie season! While perusing the chips section, we made a very exciting discovery-Andes now makes creme de menthe AND peppermint baking chips! How awesome is that? I had already stocked up on Hershey’s mint chocolate chips and Nestle mint chocolate chips, because those are my favorite cookies to make each winter, but these new mint options intrigued me. Obviously that meant that we had to buy a bag of each (creme de menthe and peppermint) to try out. I decided to make the creme de menthe cookies first and just followed the recipe on the back of the bag, since I hadn’t dealt with these chips before. They turned out pretty good and I ended up making waaaay more than the four dozen I was supposed to have made. That being said, though, the cookies are still a pretty good size, so I can only imagine that the four dozen it was supposed to make would have resulted in monster-size cookies!
Andes Creme de Menthe Chunk Cookies (adapted from Andes package; 4 dozen)
1/2 cup salted butter-softened
3/4 cup dark brown sugar
1/2 cup granulated white sugar
1 tsp baking soda
1 tsp baking powder
2 tsp vanilla extract
1 package Andes Creme de Menthe Baking Chips
2 2/3 cups sifted all-purpose flour
Beat butter, sugars, baking soda, baking powder, vanilla and eggs until mixed. Stir in Andes Baking Chips then flour, alternating flour and chip additions to create smooth texture. Chill approximately one hour in refrigerator. When ready to bake, raise oven rack to one level above middle and preheat oven to 350 degrees. Measure out approximately 1-2 tablespoons worth of dough (I use a small ice cream scoop). Form ball and slightly flatten. Bake for 8-10 minutes. Cool on pans for 2 minutes before removing to cooling racks. Enjoy!