Andes Mint Chocolate Chip Cookies

So the fact that I'm posting this fabulous recipe only somewhat coincides with the fact that our beloved Holidays are a-coming, and soon you'll be scouring Goodwill for a ghastly Mrs. Clause Sweater to bejewel to wear to your upcoming cookie exchanges. In my endless quest for balance in what we eat in our house, I've found that having a bag of  homemade treats in the freezer for when the inevitable cookie craving kicks in spares noshing on a doughnut at work or grabbing a secretive, shameful handful of my nieces Halloween candy. Well, said treat Ziploc baggie was empty, and I decided to replenish it with a new cookie recipe, because you can really never have enough of those up your sleeve. Plus these are seriously the perfect addition to a holiday party, with all their minty splendor!

Andes Mint Chocolate Chip Cookies

-1/2 cup butter, softened

-3/4 cup brown sugar

-1/2 cup sugar

-1 t. baking soda

-1 t. baking powder

-2 T. vanilla extract

-2 eggs

-1 package Andes Baking chips or after dinner mints, chopped

-2 2/3 cups all-purpose flour

Directions:

-Blend butter, sugars, baking powder, baking soda, vanilla and eggs until combined.

-Stir in baking chips

-Stir in flour until incorporated

-Chill one hour in fridge

- Preheat oven to 350 degrees

-Drop about a tablespoon of dough onto an ungreased cookie sheet

-Bake for 8-10 minutes, allow to cool before moving to cooling rack.

*makes about 4 dozen cookies

Why just have that teensy weensy mint after dinner when you could have a whole cookie?!  

This recipe makes about 4 dozen cookies, making it the perfect contender  for a holiday gift or cookie exchange. Also, this recipe turns out just perfect every time I've made it just like the recipe says, every cookie turns out a perfectly domed little beauty, which for a baking perfectionist, this means a lot to me! Enjoy!