These cookies scream of Christmas, errr, sorry, the Holidays. The salty minty buttery flavors lure people close to the cookie jar and though their first reaction is to say no, even though they were, technically, offered any. They then talk through their decision to actually have one as though it is a therapy session and not just a cookie jar sitting out in the open. Yes, I do take the lid off and let the cookies do their own work.
- 2 sticks of unsalted butter, browned and at room temperature
- 1 cup of light brown sugar
- 1/2 cup of granulated cane sugar
- 2 extra large eggs at room tempertature
- 1 tablespoon of top quality vinalla extract
- 2 cups of all purpose flour
- 1 teaspoon of baking powder
- 1 teaspoon of baking sosa
- 1 1/2 teaspoon of kosher salt
- 2 cups of Andes Creme De Menthe Baking Chips (these are usually stocked around the holiday season or you can order from Amazon)
- Turn the oven to 350 degrees
- Cream the butter and the sugars in a mixer fitted with the paddle attachment, should take 4 minutes on or just below medium, add the vanilla and each egg, one at a time, turn mixer off
- Sift together the flour, baking soda, baking powder, and salt then add to the creamed sugar, turn to low until fully combined, then add the creme de menthe chips until fully incorporated, turn mixer off. Be sure to scrap down the sides while you mix
- Line a full baking sheet with parchment paper and use an ice cream scoop to (smaller the better) to drop the dough, separated by 2 inches and look for 15 minutes, let cool on a rack and serve
1. Really the best mint on the market, Andes Creme De Menthe.
2. In a cookie chip!! Really love these around the Christmas holiday!
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