This week Dad-oo is on the road. It’s the first time that he has traveled since I started on my SAHM journey. I’m a little  nervous, the kiddo and I have a lot going on this week, more than other weeks. But we’ll get through it. I might need an extra cookie or two (or some really good chocolate) to help me through, but we’ll survive.

To help me through the week, I’ll be snacking on these goodies, that I made with my mom and sister during our cookie mania weekend. There’s a good chance that ours will be gone by the time Dad-oo gets back.

Andes Crème de Menthe Cookies

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
2-2/3 cups sifted all-purpose flour

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.

NOTE: If you need an extra dose of chocolate, and who doesn’t, add 1/3 cup cocoa powder with the flour for an extra chocolaty treat.

The original recipe can also be found on the back of the Andes Creme de Menthe baking chips packaging, or here.