• Servings: 4 Dozen
• 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
• 2 eggs
• 1 package (10 oz) Andes® Creme de Menthe Baking Chips or Andes® After Dinner Mints, coarsely chopped
• 2 2/3 cups all-purpose flour

1. Blend butter, sugars, baking soda, baking powder, vanilla and eggs until mixed.
2. Stir in baking chips or chopped candy and then flour.
3. Chill approximately one hour in refrigerator.
4. Preheat oven to 350
5. Measure out approximately 1 ounce of dough.
6. Form ball and slightly flatten.
7. Raise oven rack one level above middle and baking on non-stick cookie sheets.
8. Bake at 350-degrees for approximately 8-10 minutes.
9. Cool on pans for two minutes before removing.

As a kid, I always loved Andes After Dinner Mints. So, a few weeks ago when I found the Andes Baking Chips, I thought the cookie recipe on the back would be fun to make for my kids. I'm glad I did because these cookies are SO yummy, everyone loved them.