We’ve wanted to make these cookies for a really long time. The stalling point has been finding Andes mints. Seriously, we have been searching for them for at least a month and a half! Boy oh boy are they hard to find, even during the Christmas season! We discovered a few bags at one store, cleaned them out and have not been able to find any more anywhere… so if you see some, feel free to hook us up. We would probably share a few.
1 cup butter
1 ½ cups sugar
1 tsp mint extract
2 ¾ cups flour
1 tsp baking soda
½ tsp baking powder
½ tsp salt
1 bag of Andes mints chopped
green/red food coloring (optional)
Cream your softened butter, sugar, mint extract and eggs (occasionally we need to duke it out to decide who gets to crack the eggs… generally we lose) until light and fluffy. If you are planning on using food colouring, this is probably the easiest time to add your colour.
Sift in your dry ingredients. It’s best to recruit muscley helpers here. Mix until all the ingredients are well incorporated. Rough chop your Andes mints and gently combine, holding back on the muscle power, which is easier said than done.
Roll your dough into tablespoon-sized balls and bake for approximately 12 minutes at 350 degrees. Mmmm mmmmmm minty goodness… resistance is futile.