Andes Mint Cookies

I love the combination of mint and chocolate and as a kid always looked forward to my very own package of Andes mints in my Christmas stocking each year.  And then I discovered that you could buy packages of chopped Andes mints in the baking aisle right by the chocolate chips.  These cookies come from the recipe on the back of the package of chopped Andes mints and they are wonderfully delicious.  Definitely a favorite cookie of ours.

Andes Mint Cookies

2 2/3 cups sifted all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup dark brown sugar
1/2 cup white granulated sugar
2 eggs
2 teaspoons vanilla extract
1 package (10 oz.) Andes Crème de Menthe Baking Chips

Preheat oven to 350 degrees F.  Line baking pan with parchment paper or silicone baking mat.
In a bowl, whisk together flour, baking soda, baking powder, and salt.  Set aside.  Place butter in the bowl of a stand mixer fitted with the paddle attachment. Cream the butter until light. Add both sugars and beat until light and fluffy. Add the eggs, one at a time.  Add the vanilla and beat until incorporated.

Add the Andes mint chips and then add the flour mixture gradually and mix just until the dough is incorporated. Wrap the cookie dough with plastic wrap and chill for at least one hour (or not - I always skip this step).  Roll into small balls and flatten slightly on a baking sheet for uniformly round cookies or just scoop and drop them with a spoon, which is fine too.

Bake for 8-10 minutes or until the edges start to turn golden brown and the centers are still soft.