Andes Mint Cookies are really good. If you like the flavor profile of Girl Scout’s Thin Mint cookies, then I can’t imagine you would be disappointed with this recipe. I am a browser in the grocery store. I like to find products I haven’t used before.
Although this sounds like a sponsored post, it isn’t. I happened upon the Andes Mint baking chips. Knowing that I enjoy Andes mints and just anything mint in general, I decided to give it a whirl. I have to admit I wasn’t overly creative, but I have an excuse for that. I basically took the recipe for the Reese’s Chewy Chocolate Cookies (one of our favorites) and substituted out the peanut butter chips for the Andes mint chips. Why didn’t I experiment more? Why mess with a good thing? The chocolate chew cookies are amazing, so it seemed silly to me to mess with it just for the sake of being original and creative. Rather, I took something I know is good and just changed out the chips to give an entirely new flavor. I make cookies for church once a month, and this was my contribution this month. I have to admit I’ve been afraid to bring the Reese’s cookies just because of potential peanut allergy issue. This gives me a chewy chocolate chip cookie alternative that we all thought was delicious.
3. Drop by rounded teaspoons onto ungreased cookie sheet. Bake 8-9 minutes. Do not overbake; cookies will be soft. They will puff when baking and flatten while cooling. Cool slightly; remove from cookie sheet and transfer to wire rack after about 15 minutes. Cool Completely.
Don’t forget all your children will learn as they help you in the kitchen. Abby spent a lot of her time writing down the recipe on her own post it note rather than helping like normal. She, of course, spent some time helping. However, she was very interested in writing things down, so I was able to teach her how to write fractions as well as how to write teaspoon like tsp.