Andes Mint Cookies

Christmas is 15 days away! I could not be so excited. I only have two more exams left, but they will be my hardest ones. So to give me some motivation to push through, I thought I'd post this recipe, in anticipation of Christmas baking!!!

I made Andes Mint cookies a few weeks ago when I was home for Thanksgiving. The cookies were soft and moist and full of the delectable little mint chocolate chips. They also stored well. Personally, I think I need more chocolate in my desserts, but that could be because I'm a chocoholic. I would definitely recommend making these for a cookie exchange or for a night of movie watching! I originally found this recipe from one of my favorite baking blogs, Nutmeg. You can find the link here. It's also on the back of the Andes Mint packages, so you will have it with you!

Ingredients:
1/2 cup (one stick) butter (softened - I popped it in the microwave for a few seconds)
3/4 cup of brown sugar (I used light brown)
1/2 cup of sugar
2-2/3 cups of flour
2 eggs
1 tsp. baking soda
1 tsp. baking powder
2 tsp. vanilla
1 10 ounce package of Andes Mint Baking Chips

Before baking, preheat the oven to 350 degrees.

Then blend together the butter, sugars, eggs, baking soda, baking powder, and vanilla.

Then add the Andes chips and the flour until thoroughly combined. Your dough should look something like this deliciousness:

Place balls of dough on the cookie sheet and bake until browned around the edges. I think mine took around 8 minutes.

This is what they should look like when you take them out of the oven. :)

Yum. I love the combination of chocolate and mint. The texture of these cookies is what really got me. Moist and delicious!! Merry Christmas everyone!