November 7, 2018

Creme de Menthe Cookies

Can we talk Christmas cookies for a moment? There are so. many. recipes. out there it can be a bit overwhelming. If I was told that I could only make one cookie for the holidays ever, it would be these Creme de Menthe cookies.

Why? They are soft, but not falling apart soft. They don’t crumble everywhere. Mint and chocolate are a match made in heaven. Especially for the holidays. When I think of Christmas, mint is flavor that comes to mind. they are not overly sweet. My picky kids loved them (see photo below of my 2 year old sneaking one). This is a one bowl recipe. Lastly, they are even amazing tasting refrigerated. Those are all reasons why if you were to make one cookie this holiday season, these should be it!

I brought a batch to work, along with another type of cookie, because I lack self control and would have eaten most all these cookies by myself. My kids would have also ended up eating way more cookies that I would have liked. Well, these were all gone by 10am while the other type of cookie wasn’t all gone until about 3pm. Needless to say, they were a hit.

I can’t take credit for the recipe. It is the recipe on the bag of Andes Creme de Menthe baking chips (link to product below if you can’t find them locally, I get mine from Target).

Creme de Menthe Cookies

Ingredients

1/2 cup salted butter softened
3/4 cup dark brown sugar very lightly packed
1/2 cup granulated sugar
2 tsp vanilla extract
1 tsp baking soda
1 tsp baking powder
2 eggs
1 package Andes Creme de Menthe baking chips
2 2/3 cup all purpose flour

Instructions

In a large bowl, beat together the butter, brown & granulated sugars, vanilla, baking powder & soda, eggs
Stir in the baking chips
Stir in the flour
Split the dough in half & form two logs (roughly 2 inches wide) on plastic wrap & wrap up tightly
Place in the refrigerator & chill for roughly an hour
Preheat oven to 350 degrees, place baking rack 1 level above the middle
Slice the chilled cookie dough logs into half inch thick slices & place on baking sheet lined with parchment paper
Bake for 8-10 minutes (I baked mine for exactly 9 minutes but all ovens are different so check at the 8 minute mark, be careful to not over bake)
Remove when done & transfer cookies to a cooling rack after resting on the pan for 1-2 minutes

Recipe Notes

I prefer to make logs out of the dough for several reasons. I can slice them however thick I want. I also find it so much easier & faster then scooping out one by one onto the baking sheet. I think the best reason for doing this is I can stick one in the freezer for a later time. This is nice for when I want to make homemade cookies but don't want to start from the beginning or if I don't want tons of cookies sitting around tempting me to eat, eat, eat. I can just pull the dough out of the freezer, slice, and bake whenever I am in the mood for cookies.