Andes Mint Cookies

These delectable Andes Mint Cookies will hit your sweet spot just right.  They are slightly crispy on the outside, slightly chewy on the inside and smothered with a melted Andes mint.

2 1/2 cups all purpose flour
1 1/4 teaspoons baking soda
1/4 teaspoon salt
3/4 cup butter
1 1/2 cups brown sugar
2 tablespoons fresh brewed dark coffee
2 cups semisweet chocolate chips
1/2 teaspoon mint or peppermint extract
2 eggs (room temperature)
30-40 Andes mints (unwrapped)

In small bowl whisk together flour, baking soda and salt. Set aside.
In a large saucepan over low heat cook butter, brown sugar and coffee until creamy and melted; stirring frequently. Remove from heat and stir in chocolate chips and mint extract. Let cool for 10-15 minutes. Beat in eggs one at a time.
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