Here’s what I’ve been eating this week!
Over the weekend I also made Andes Mint Chip Cookies for a family girls’ night. They are, hands down, my favorite kind of cookie!
Here’s how I make them:
I pretty much followed the recipe from the bag of Andes Mint Chips (which you can find by the chocolate chips in the baking aisle of the grocery store).
- 1/2 cup (1 stick) unsalted butter, room temperature
- 3/4 cup brown sugar, lightly packed
- 1/2 cup sugar
- 1 tsp vanilla extract
- 2 eggs
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 2 1/2 cups all-purpose flour
- 1 (10 oz) bag Andes mint baking chips
Step #1: Combine butter and both sugars, then beat until light and fluffy.
Step #2: Add the vanilla and eggs, and mix well.
Step #3: In a separate bowl , mix together the baking soda and powder, salt, and flour, then add to the butter mixture until fully combined. Now mix in Andes baking chips.
**Fun Fact…if you don’t have baking soda, you can substitute baking powder! (I found out the hard way!) Just multiply the amount of baking soda by 2-3x to figure out how much baking powder to use, then eliminate the recommended salt.
Step #4: Preheat oven to 350 (Or you can wait until the dough has chilled for a bit.)
Step #5: Refrigerate dough for an hour, then form dough into balls and place on baking sheet. The recipe said it made 48 cookies, but I only got 30 out of it…I like BIG cookies! Also, the dough was pretty sticky, so it was best to roll the dough with my hands.
Step #6: Bake the cookies for 8 – 9 minutes. I like to take them out around 8 minutes when they aren’t quite set yet, and then let them cool. The result is a super soft cookie and pure deliciousness!
What’s your favorite cookie recipe?