Monday, January 25, 2010

Andes Mint Cappuccino Cookies

This is a very yummy cookie and very minty although I'm not a big fan of mint cookies. Hope you all enjoy this recipe

  • 1 cup (2 sticks) unsalted butter (softened) - Don't use margarine
  • 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 Baking Chips
  • 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.
  • Preheat oven to 375F 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.

❤ clairebakescakes ❤

1 comment:

  1. it is my number one all time new favorite cookie
    it is a keeper


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