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
• 1 package (10 oz.) Andes® Crème de Menthe Baking Chips or 2 packages 4.67 oz Andes Crème de Menthe  or Toffee Crunch Thins, chopped.
• 2-2/3 cups sifted all-purpose flour

Directions:

Preheat oven to 350° F.

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

Yield:

4 dozen cookies.