We didn’t eat out often when I was a kid. On the occasions that we did, one of my favorite places was a Mexican restaurant called Mi Casa Too. It was here that I first had an Andes Mint, when they were delivered on the tray with the check. I don’t know about you, but I think they’re about a million times more satisfying than the standard round peppermint candy. I went years without them, then found them a pleasant surprise at the end of dinner on my first trip to Olive Garden. Have you ever noticed that restaurants always seem to give an odd number of mints at the end of a meal? Are they trying to cause fights?
Finally, as an adult, I realized you could simply buy them by the box. Plenty of mints for everyone. Then one day at Target I spotted something in the baking aisle. Andes Crème De Menthe Baking Chips. I threw a bag in the cart. Then another. The first thing I made was these cookies, an after dinner mint in cookie form. Delicious. I had to giggle at the fact that the recipe can be found on the Tootsie website, under the heading of “Healthy Living”. I have my doubts that these have made me healthier, but they have been known to make me happier.
Andes Mint Chip Cookies
Yield: 4 Dozen Cookies
1/2 cup salted butter, softened
3/4 cup dark brown sugar
1/2 cup white granulated sugar
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons vanilla extract
1 10oz package Andes Crème de Menthe baking chips (or approximately 2 cups chopped Andes Mints)
2 2/3 cup all purpose flour
1. Preheat oven to 350 degrees.
2. Blend butter, brown sugar, sugar, baking powder, baking soda, vanilla and eggs until well mixed.
3. Stir in Andes chips, then stir in flour until well combined.
4. Roll dough into 1 inch balls (or use small cookie scoop), flatten slightly and place on non-stick baking sheet.
5. Bake for approximately 8 minutes.
6. Allow to cool on baking sheet for a couple of minutes before removing to cooling rack.