Mint Chocolate Cookies

Yield
Prep Time30 minutes

Ingredients

Look for dairy brands with the Real California seals.    
1 Cup butter, softened
1 Cup sugar
Cup dark brown sugar, packed
1 egg
1 Teaspoon vanilla extract
2 (1-oz.) squares unsweetened chocolate, melted
2 Cup flour
2 (4.67-oz.) packages of andes® créme de menthe thins, coarsely chopped

Instructions

  1. Preheat oven to 325°F.
  2. In large bowl, with electric mixer beat butter, sugars, egg, vanilla, and melted chocolate at medium-high speed until fluffy. Reduce mixer speed to low.
  3. Add flour; increase mixer speed gradually and beat just until blended. Stir in Andes® Créme de Menthe Thins.
  4. Lightly butter two cookie sheets.
  5. Drop heaping tablespoonfuls of dough 2 1/2 inches apart onto prepared cookie sheets.
  6. Bake one sheet at a time for 17 minutes or until tops look dry.
  7. Place cookie sheet on wire rack for 5 minutes to cool, then transfer cookies to rack to cool completely.
Recipe provided by the California Milk Advisory Board