Friday, January 10, 2014

Andes Creme de Menthe Cookies

Cook's notes: Sharing a plate of cookies might brighten up someone's day   



Andes has recently expanded into the baker's kitchen, with Andes Crème de Menthe Baking Chips and Peppermint Crunch Baking Chips. This link will take you to their  recipes for brownies, cakes, cookies,cupcakes and candies using these baking chips.
http://www.tootsie.com/products.php?pid=101

Chocolate and mint are a winning combination for baking. Be creative as there seem to be limitless possibilities using these chips in baked goods. The baking chips give you the same great taste as Andes Creme De Menthe Thin Mints.
Adding these chips to my favorite brownie mix is next on the baking list.

FYI: As I was following the cookie recipe on the back of the baking chip package I found there needed to be few adjustments. For the amount  of dough suggested in the recipe I thought an entire 10 oz. bag was too many chips so I left a little over 1/3 cup in bag for another time. I also increased baking temperature from 350 to 375 because at 350 the cookies were soft and at 375 the cookies bake more on the crispy side. All personal preference :)

Andes Creme de Menthe Chunk Cookies
Ingredients:
  • 1/2 cup softened salted butter
  • 3/4 cup dark brown sugar
  • 1/2 cup white sugar
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 2 tsp. vanilla
  • 2 large eggs room temperature
  • 1 package of Andes creme de Menthe baking chips (less 1/3 cup)
  • 2-2/3 cups flour
Directions:
  • Beat eggs, sugars, vanilla, butter, baking soda, baking powder till fluffy
  • Beat in flour on low and mix well
  • Stir in chips and refrigerate dough one hour or in freezer 1/2 hour
  • Bake on a non-stick cookie sheet @ 375 start checking at 8 minutes
 





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