Monday, January 30, 2012

mint meltaway cookies

These cookies are so good. Andes mints in a cookie? How could that be wrong?!

I named them after the delicious Fannie May candies after giving one a try, they remind me of the minty chocolates. Really delicious. Really addicting.

I used the chocolate chip cookie recipe from the Nestle Toll House chocolate chip package, because really - is there any better cookie? The only thing I changed was the type of chips I added in. I found the Andes Mint chips in the baking isle at walmart. It was holiday time, but I think they carry them year-round. Here is how I made these little bites of heaven:

mint meltaway cookies
2 1/4 cups all-purpose flour 
1 teaspoon baking soda 
1 teaspoon salt 
1 cup (2 sticks) butter, softened 
3/4 cup granulated sugar 
3/4 cup packed brown sugar 
1 teaspoon vanilla extract 
2 large eggs 
2 cups Andes mint chips

Pre-heat oven to 375*. In a large bowl, cream butter, both types of sugars and the vanilla extract. Then add the eggs, one at a time. In a smaller bowl, combine the flour, baking soda and salt. Add the dry ingredients to the wet a little bit at a time, making sure everything is incorporated. Once everything is mixed well, add the mint chips and combine. 

I used a 1-inch scoop to portion my cookies, I liked the size they ended up. Bake for around 9 minutes, or until the edges are lightly browned. Let the cookies sit on the pan for a few minutes before transferring to a cooling rack. Then eat them up with a tall glass of cold milk. Yum!


xoxo, christa


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