A classic chocolate chip cookie gets a minty makeover with chopped Andes mints.
Author: Gravel & Dine
Recipe type: Cookies & Bars
Ingredients
¼ c butter
¾ c Criso (I use butter flavor)
¾ c sugar
¾ c brown sugar
2 eggs
1 t vanilla
2-1/4 c flour
1 t baking soda
1 t salt
1 bag Andes mints, unwrapped and roughly chopped (about 2 cups)
Instructions
Cream Crisco, butter, sugars, and vanilla on medium speed until light and fluffy. Beat in eggs one at a time.
Mix together the flour, baking soda, and salt. Stir into the creamed mixture. Stir in the chopped Andes mints.
Chill for at least 1 hour.
Preheat oven to 350 degrees. Line cookie sheets with parchment paper.
Drop dough by tablespoonfuls onto cookie sheets. Bake for 8-10 minutes until lightly golden. Cool for 1-2 minutes on baking sheet before transferring to wire rack to cool completely.
Recipe by Gravel & Dine at https://gravelanddine.com/andes-mint-cookies/