DS1 chose today’s cookie recipe. When I couldn’t find Toll House’s mint and chocolate chip mixture anymore, I decided to give the Andes Creme De Menthe Baking Chips a try.
I will probably try them in this recipe, one that we loved. For today, we used the recipe on the back of the package.
3/4 cup 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 Creme de Menthe Baking Chips
2 2/3 cups sifted all purpose flour
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 refrigerator. Measure out approximately 1 oz. of dough. Form ball and slightly flatten. Raise oven rack one level above middle and bake on non-stick baking pans. Bake at 350 degrees F for approximately 8-10 minutes. Cool on pans for two minutes before removing.
Yield: about 4 dozen cookies
Me – A, just a little bit dry, but I can probably remedy that by reducing the flour ever so slightly next time?
DS1 – A, liked them!
DH – A-, good with a glass of milk.