Andes Mint Chocolate Chip Cookies + Weekly Dinner Menu.

Our friends, Jen and Joe, came over Friday night to grill out and Jen brought these cookies as an after dinner treat. They were a hit! I ate two that night even though I was stuffed and another one for breakfast yesterday morning. She said they were super easy, too, and the only ingredient you'll probably have to go out and buy are the Andes mints! Enjoy and share with your friends/co-workers because this recipe makes a lot!

Andes Crème de Menthe Chunk Cookies

Recipe and photo found here.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

Preheat oven to 350*

Blend butter, sugars, baking soda, baking powder, vanilla and eggs until mixed.
Stir in baking chips or chopped candy and then flour.
Chill at least one hour in refrigerator.

Measure out approximately 1 ounce of dough.
Raise oven rack one level above middle and baking on non-stick cookie sheets.
Bake at 350-degrees for approximately 8-10 minutes.
Cool on pans for two minutes before removing.

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Apparently I'm on a Designer Bags & Dirty Diapers recipe kick this week. :)

Monday - Mozzarella stuffed chicken meatballs  and spinach salad

Tuesday - Chopped Mexican salad

Wednesday - Megan at special event {details to come!}

Thursday - Roasted chicken legs with corn and edamame

Friday - Megan working event

Saturday - Emily's birthday

Sunday - Homemade pizza {whole wheat crust, olive oil, garlic, artichokes, pine nuts, prosciutto, and fresh mozzarella}