Ingredients

• 1/2 cup salted butter, softened
• 3/4 cup dark brown sugar
• 1/2 cup sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 2 teaspoons vanilla extract
• 2 eggs
• 1 (10 ounce) package Andes Crème de Menthe Baking Chips or Andes After Dinner Mints, chopped
• 2 2/3 cups all purpose flour

Instructions

BEFORE YOU START: The dough will need to be refrigerated for an hour before baking

1. Blend butter, sugars, baking powder, baking soda, vanilla and eggs until combined.
2. Stir in baking chips or chopped candy.
3. Stir in flour until incorporated.
4. Chill at least one hour in refrigerator.
5. Preheat oven to 350 degrees F.
6. Drop about a tablespoon of dough onto an ungreased cookie sheet.
7. Bake for 8-10 minutes. Cool on pan for a couple of minutes before moving to wired rack to finish cooling to avoid the cookie falling apart during the move.

Notes
*The directions do not follow your typical cream the butter and sugar first process. It’s quite strange, but you can do it in one bowl and it works, so just go with it.