ANDES CRèME DE MENTHE COOKIES
I use a baking stone and they turn out amazing as well, although, I suggest leaving them on the stone a bit longer than a pan to cool. :) Also, an easy way to keep cookies soft a few days longer, put a piece of bread in the container with them.
Provided by Lori Younger
Categories Chocolate
Time 25m
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 350° F.
- 2. Raise oven rack one level above the middle and bake on non-stick baking pans.
- 3. Blend butter, sugars, baking soda, baking powder, vanilla and eggs until mixed.
- 4. Stir in Andes Baking Chips and then flour. Chill approximately one hour in the refrigerator.
- 5. Measure out approximately 1 oz. of dough. Form a ball and slightly flatten.
- 6. Bake at 350° F for approximately 8 - 10 minutes.
- 7. Cool on pans for two minutes before removing.
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