ANDES CREME DE MENTHE COOKIES

For the Secret Recipe Club for the month of December we were asked to think holiday if possible. This month I was assigned to "Jey" at thejeyofcooking  Being the sugar addict that I am I always head to the baking on the blog. I was thrilled to find some cookies that Jey had made and she substituted cinnamon chips because she had a few bags in her cupboard. Well, I didn't have the cinnamon chips, but I did have the Andes Candies. Jey had made these cookies that she found on sweettreatsmore, so over I went to get the recipe. I am not fond of mint but since I had some in the kitchen, what better way to use them then in a christmas cookie. Jey's version of cinnamon chips sounds very tasty and I will try that at some point.
These little gems are mint, no other way around it, they are mint. Tasty and melt in your mouth good. For all those "Andes" fans this is a cookie for you. Happy Baking and thank you Jey for another cookie for Andi.

thejeyofcooking.com

Andes Creme De Menthe Cookies

1/2 cup cream cheese
1/2 cup butter, room temperature
1 cup sugar
1 egg
1/4 tsp salt
1/4 tsp baking powder
1 cup flour
*1 package Andes Creme De Menthe Baking Chips

For the drizzle,  melt the remaining chips and drizzle over the cooled cookies.

Preheat oven to 350 degrees
Line your baking sheet with parchment paper

In a smaller bowl whisk the flour and the baking powder and set aside.

In a large bowl, mix the cream cheese and the butter together. Gradually add the sugar and mix at medium speed until light and fluffy. Add the egg and the vanilla and mix. Gradually add the flour mixture to the butter mixture. Stir by hand and add 1/2 package of the chips. Place the dough in the refrigerator for 20 minutes.

* I was not able to get the Andes Chips but I did have 2 boxes of Andes Candies in the cupboard. The box weight is 4.67 ounce. The chips are sold in packages (10 ounces) per the internet. I measured out some chips that were a 10 ounce bag and they measured to 1 1/2 cups. So I cut the Andes candies in small strips and that used almost the entire box of candies to measure the 1 1/2 cups needed.   I had 3 left over.

 For the drizzle I melted another 6 candies in a small microwave dish and still have some left for another cooking adventure.

I used a small cookie scoop that holds about 1 tbsp of batter. Or use a tablespoon and drop them on your baking sheet. These cookies spread during the baking process. Bake until the edges barely turn light brown.  About 9-10 minutes. Don't over cook them. Allow to cool for a bit then remove cookies to a cooling rack. When I get ready to drizzle I carefully place the cookie rack over the sink (just be carefull that the rack doesn't slip because you know where your cookies will be)  I used a small bowl to melt the chips in the microwave and then use a fork.  Dip the fork in the chocolate then allow most to drip off then in a circular motion drizzle the chocolate over each cookie. 


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