Thin Mint N’Chip Crispers
Saturday, before we headed to my sister’s house, I drug the whole family to the farmer’s market. It was so comical, I had one kid crying because he wanted to sit in the big part of the grocery cart and the other child tugging at my shirt because he wanted to get in the basket too. Amidst all the chaos, I raced around the store and managed to pick up a huge basket full of fresh fruit and veggis that I am so excited to get my hands on this week. Stay tuned for some garden fresh recipes.
I felt like a mad scientist Thursday night in my kitchen. The whole family had gone to bed and I felt like making something fun. I pulled out my Andes Thin Mint Chip pieces, and whipped up this cookie recipe. They are perfectly round, crisp on the edges but chewy in the center. You’ll notice I added 3 Tablespoons of instant vanilla pudding, it really gave them a nice chewy consistency. I love how you can stack these cookies so nicely too, they make really cute gifts in a little bag with a ribbon.
I got a little carried away with all the pictures! See you all soon with 2 garden fresh pasta recipes and of course those brownies I promised!
1 Cup softened butter
1 Cup packed light brown sugar
½ Cup sugar
1 teaspoon vanilla
1 Cup whole wheat flour
1 ½ Cups all purpose flour
3 Tablespoons instant jello French vanilla pudding mix
1 teaspoon baking soda
½ teaspoon salt
10 oz bag Andes Mint Chips/pieces
1. Preheat oven to 350 degrees F. In a stand or electric mixer, cream butter and sugars. Slowly beat in eggs and vanilla until well combined.
2. Combine flours, pudding mix, baking soda and salt into a large bowl. Slowly add to mixer along with the mint pieces until just combined. With a medium cookie scoop, scoop batter onto a parchment or silpat lined baking sheet, do not press cookies down. Bake for 9-10 minutes or until edges of cookies just start to turn golden brown. Let cool on baking sheet for 5 minutes then transfer to a cooling rack.
Yield about 36 cookies