For the past few years, I have had the great pleasure of working with the 8 and 9-year-old girls that go to my church. We have activities twice a month where we work on all kinds of things from family history work to basic sewing skills. We modge podge, we cook, and mostly we just enjoy each other. The girls crack me up with their funny personalities. 🙂 We have a great time!
Every year during December we have a fun cookie exchange. Last year one of my cute girls brought some yummy (green!) Andes Mint Cookies that were fabulous. I tracked down her Mom for the recipe and have tweaked it a bit to share with you. The original recipe uses a Betty Crock Sugar Cookie Pouch, which actually makes fantastic cookies. I just forgot to grab one at the store and didn’t want to go back, so I adapted my Sugar Cookie recipe instead.
These cute, festive cookies are soft and chewy. They are loaded with both white and milk chocolate and have a cool minty flavor.
Andes Mint Chocolate Chip Cookies
Time: 45 minutes
Yield: 48 cookies
Recipe adapted from Tricia Hyer
1 C butter, softened
1 1/2 C sugar
1 tsp mint (or peppermint) extract
green food coloring
3 1/4 C flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 C Andes Creme De Menthe Baking Chips
1 C milk chocolate chips
1 C white chocolate chips
1. Preheat your oven to 350 degrees.
2. Place 1 C butter and 1 1/2 C sugar in your stand mixer or large mixing bowl. Cream them together until light and fluffy (about 2 minutes). Add 2 eggs and beat for an additional 1 minute.
3. Add 1 tsp mint extract (or peppermint) and several drops of green food coloring. Mix to combine.
4. Into a medium sized mixing bowl place 3 1/4 C flour, 2 tsp baking powder, 1 tsp baking soda and 1/2 tsp salt. Toss the ingredients together with a fork to combine.
5. Pour the dry mixture into the creamed mixture and combine well.
6. Grab a package of these wonderful Andes Creme De Menthe Baking Chips. You can find them on the baking aisle of your local grocery store.
7. Add 1 C creme de menthe baking chips, 1 C milk chocolate chips and 1 C white chocolate chips to the cookie dough.
Mix them in, just until combined.
8. Scoop the dough into balls and place them on a cookie sheet that has been sprayed with cooking spray.
9. Bake for 7-9 minutes, or until the tops start to crack. Remove the pan from the oven and allow them to continue cooking on the sheet for a couple of minutes. Be sure not to over bake. They are much better if they are soft, chewy and little “under-done”.