Ingredients:

• 1 cup (2 sticks) unsalted butter (softened)
• 1 cup brown sugar (firmly packed)
• 1 cup granulated sugar
• ¼ cup instant coffee
• 2 large eggs
• 1 tbs. sweetened condensed milk
• 1 tbs. milk
• 1 tsp. vanilla extract
• 3 cups all-purpose flour
• 1 tsp. baking soda
• ½ tsp. salt
• 1 bag (10 oz.) Andes Crème de Menthe Baking Chips or 2 packages 4.67 oz Andes Crème de Menthe Thins, chopped.

Directions:

1. In a large mixing bowl combine butter, both sugars and instant coffee. Cream them together until they’re light and fluffy. Add eggs, condensed milk, milk and vanilla to the creamed mixture, one at a time. In a separate bowl sift together the flour, baking soda and salt. Mix the sifted ingredients into the creamed mixture and stir just until incorporated. Fold in the Andes Baking Chips. Refrigerate dough for 1 hour.
2. Preheat oven to 375 degrees. Drop rounded teaspoonful amounts of chilled dough onto an ungreased baking sheet. Bake for 8-10 minutes, let cool on pan for about 1 minute then remove and place on a rack to cool completely. For best results, keep dough chilled until ready to spoon onto baking sheet.

Yield:

5 Dozen Cookies