Ingredients:

• ½ C. Unsalted Butter – softened
• ½ C. Granulated Sugar
• ½ C. Dark Brown Sugar – packed
• 2 tsp. Vanilla Extract
• 2 Large Eggs
• 1 tsp. Baking Powder
• 1 tsp. Baking Soda
• 3 ½ cups All-purpose Flour
• 2 packages of Andes Crème de Menthe Baking Bar – chunked

Directions:

1. Preheat oven to 350 degrees. Line two cookie sheets with parchment paper. Chop Andes Baking Bar into large chunks, set aside.
2. Sift flour, baking powder and baking soda together in a small bowl, set aside. Blend butter and sugars in a mixing bowl until light and fluffy. Add in vanilla and eggs, blend well. Add in Andes chunks. Add flour mixture 1/3 at a time, mix thoroughly. Roll dough into about 1½” balls, place on prepared pan, flatten slightly. Bake for 8-10 minutes.
3. Remove from pan and cool completely on wire rack.

Yield: about 2 ½ – 3 dozen