Andes Mint Chunk Cookies

I use to not have the appreciation of chocolate and mint together. I started to love the combo when I had an Andes Mint. hmmmm I tried out some cookies using a package I found in the baking section of Andes baking chips. I knew they just HAD to be good. Sure enough... they are. These cookies probably disappeared faster than any I've made recently. My husband must approve of their deliciousness.

Please note that most baking recipes call for unsalted butter. This one, however, calls for salted. So make sure to get that for extra flavor. I used the unsalted but I could kind of tell it was missing something. It probably won't make a huge difference but just wanted to point that out.


1/2 cup salted butter, softened
3/4 cup dark brown sugar
1/2 cup white granulated sugar
1 tsp baking soda
1 tsp baking powder
2 tsp vanilla
2 eggs
1 pkg (10 oz) Andes Creme de Menthe Baking Chips (or you can chop up a package of the Andes chocolate mints)
2 2/3 cups sifted all-purpose flour

Blend butter and sugars until incorporated. Add vanilla and eggs and blend well. Then add baking soda and baking powder. Stir in the baking chips and then the flour. Chill for approximately one hour in the fridge. Using cookie scoop, make balls of dough. You can probably use scoop for uniform size but you can roll in hands to form balls as the dough may be a little crumbly. Put balls of dough on non-stick baking sheets and slightly flatten with fingers. Raise the oven rack one level above middle. bake at 350 for approximately 8-10 minutes. Cool on pans for 2 minutes before removing to wire racks to cool completely. Makes about 4 dozen cookies.