Ingredients

  • ½ cup unsalted butter, softened
  • ¾ cup brown sugar
  • ½ cup sugar
  • 1 teaspoon vanilla
  • 2 eggs
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon cocoa powder
  • 1 teaspoon salt
  • 2.5 cups flour
  • 10 ounces bag Andes mint baking chips, bag

Directions

Cream butter. Add sugars and beat two minutes. Add vanilla and egg, one at a time. Add dry ingredients and mix until combined. Stir in baking chips. Chill dough for 30 minutes. Make 36 balls and press down with your palm on a cookie sheet lined with parchment paper. Bake at 350° for 8-9 minutes.

Source

Servings/Yield