Andes Mint “Chip” Cookies

 

1/2 c. + 1/2 T. butter powder

3/4 c. dark brown sugar

1/2 c. white sugar

1 tsp. baking soda

1 tsp. baking powder

2 T. powdered whole eggs

4 T. water

1/4 c. water (if needed, if the dough seems too dry; it should have the consistency of a chocolate chip cookie dough when mixed)

2 tsp. vanilla

1 package Andes Mints, broken up into chunks

2 2/3 c. sifted all-purpose flour

 

Blend it all in in order listed. Chill in fridge for an hour. Roll into balls and flatten slightly and put on cookie sheets. Bake for 8-10 minutes at 350.