When I think of Andes Mints my mind immediately goes to Lunchables. That was the best part of those lunches. As an adult, I get Andes Mints left on my pillow after a massage and sometimes in restaurants or in hotel rooms, but they always bring me back to that lunch time treat.
Mr. Secrets loves Andes Mints and when I saw the Andes Creme de Menthe Baking Chips on sale at the grocery store, I knew we had to buy them. At first the possibilities of what to bake with them were endless. Mint is a good combination in so many baked treats. I looked on Pinterest and drooled over the options. Mr. Secrets likes his food simple and he is always begging for a chocolate chip cookie, so finally I decided I would oblige. Except I would add the Andes Mint Baking Chips.
This is one of my go to Chocolate Chip Cookie recipes if you are looking for soft and chewy cookies. I just swapped out some of the chocolate chips for the Andes Baking Chips. These cookies are minty and soft and they would go perfect in a lunch bag. Or if you are like me they are good for breakfast too.
Andes Mint Chocolate Chip Cookies
Ingredients:
3/4 cup of butter
1/4 cup of canola oil
1 cup of brown sugar
1 cup of white cane sugar
2 eggs
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 tsp of vanilla
3 cups of flour
1 cup Andes Mint Baking Chips
1 cup of chocolate chips
Directions:
Preheat oven to 350 degrees. In your mixer cream the butter, oil, sugars and eggs. Add baking powder, baking soda, salt, vanilla and flour until combined. Fold in the Andes Mint Baking Chips and Chocolate chips.
Place cookies on cookie sheet. I bake on a Slipat, if you don’t have a baking mat use parchment paper. Bake cookies 8-10 minutes. Let cookies cool on rack.
Bakes approximately 3 dozen cookies.
adapted from Two Twenty One
Here’s to minty lunch-sized treats,
P.S. If you saw my tweet on this a few days ago, finally here they are!
Secrets of a Young Wife 