I had leftover white chocolate chips and Andes mints from baking over Father's Day. My husband wanted some treats to take for Friday and so I whipped these cookies up. I used mostly the Andes mints cookie recipe from the package, but tweaked it a little to make it little less fattening. They are amazing! Here is the recipe I used:
White Chocolate Mint Chip Cookies
1/2 cup softened salted butter
3/4 cup brown sugar (I used light)
1/2 cup sugar
1 tsp baking soda
1 tsp baking powder
2 tsp vanilla extract
1 egg
1 egg white
1/2 cup Andes mints, chopped (Andes mint chips)
1/2 cup white chocolate chips
2 2/3 cups AP flour
Cream butter, sugar, brown sugar, baking soda, baking powder, vanilla and egg/egg white. Blend till combined and smooth. Add in mints and chips before flour. Combine till well blended, making sure to not over mix. Cover with saran wrap and chill for at least an hour.
Preheat oven to 350 degrees.
Drop 1 tsp of dough (I used my little scooper) on a lightly greased cookie sheet. Flatten dough just slightly before placing in oven and bake for 8-10 minutes. Place remaining dough back in fridge while each batch cooks. Allow to cool for about 2 minutes before transfering cookies. Makes about 18 "good sized" cookies. We don't believe in small cookies in our house! :) You could use a smaller amount of dough to make up to 3 dozen cookies.
3 comments:
Oh my goodness.. white chocolate and mint, two of my favorite things!
Those sound amazing!
Yum. I loooove mint. Unfortunately they don't sell anything mint-ish in Japan that I've seen so far, so I'll have to remember this recipe for when I go back home!! Thanks for the inspiration :)
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