One of the “rules” that southern girls learn growing up is that you are never to show up to a party empty handed. I’m typically all for bringing a nice Malbec, but lately I’ve been consuming more cookies than wine and it turns out – they are quite the crowd pleaser.
These particular cookies are such a fun alternative to my old faithful, chocolate chip. I’ve kind of been on a chocolate-mint kick lately, which can most likely be blamed on Girl Scout cookies, so this batch really hit the spot for my pregnant hankerings. They are great for a get together with friends, and even better when you have some leftover with a glass of cold milk at home.
Which I may or may not have had for the last 5 nights in a row.
12 tablespoons (1.5 sticks) unsalted butter, softened at room temperature
¾ cup light brown sugar, packed
¼ cup granulated sugar
1 large egg
2 cups all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
½ teaspoon salt
1 cup Andes Creme De Menthe Baking Chips
Cream together the butter, light brown sugar, and granulated sugar until lightly and fluffy with a handheld or a stand mixer.
Add in the egg and cream everything together.
Slow mix in the flour, cornstarch, baking soda, and salt until the cookie dough has formed.
Fold in the Andes Creme De Menthe baking chips.
Wrap the cookie dough in plastic wrap and store in the refrigerator at for least 3 hours or up to 72 hours.
Preheat oven to 350 degrees. Line a cookie sheet with parchment paper or a silicon baking mat.
Scoop 1.5-2 tablespoons of cookie dough onto the cookie sheet and bake for 9-11 minutes.
Remove from oven and allow the cookies to cool for 2 minutes, and then transfer to a cooling rack.
recipe via Gal On a Mission