Mint Chocolate Cookies
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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
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
- Preheat oven to 325°F.
- 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.
- Add flour; increase mixer speed gradually and beat just until blended. Stir in Andes® Créme de Menthe Thins.
- Lightly butter two cookie sheets.
- Drop heaping tablespoonfuls of dough 2 1/2 inches apart onto prepared cookie sheets.
- Bake one sheet at a time for 17 minutes or until tops look dry.
- 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
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