Andes Creme de Menthe Chunk Cookies

Ingredients:

1/2 cup salted butter - softened

3/4 cup dark brown sugar

1/2 cup white granulated sugar

1 tsp. baking soda

1 tsp. baking powder

2 tsp. vanilla extract

2 eggs

2-2/3 cups sifted all-purpose flour

1 package of Andes® Crème de Menthe Baking Chips

Directions:

1.  Preheat oven to 350° F.
2.  Blend butter, sugars, baking soda, baking powder, vanilla and eggs until mixed.
3.  Stir in Andes Baking Chips and then flour.
4.  Chill approximately one hour in the refrigerator.
5.  Measure out approximately 1 oz. of dough. Form a ball and slightly flatten.
6.  Raise oven rack one level above the middle and bake on non-stick baking pans.
7.  Bake at 350° F for approximately 8 - 10 minutes.
8.  Cool on pans for two minutes before removing.

Yield:
4 dozen cookies.

I made these for the first time this Christmas, and they turned out to be the most "Christmasy" thing I actually baked this year!  They are surprisingly good, not overwhelmingly minty, and just the right amount of sweetness & chocolate.  I can't wait to see what my family thinks of them this year... I have a feeling a certain mint-loving cousin is going to be a fan!