Andes Mint \u201cChip\u201d Cookies<\/p>\n
<\/p>\n
1\/2 c. + 1\/2 T. butter powder<\/p>\n
3\/4 c. dark brown sugar<\/p>\n
1\/2 c. white sugar<\/p>\n
1 tsp. baking soda<\/p>\n
1 tsp. baking powder<\/p>\n
2 T. powdered whole eggs<\/p>\n
4 T. water<\/p>\n
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)<\/p>\n
2 tsp. vanilla<\/p>\n
1 package Andes Mints, broken up into chunks<\/p>\n
2 2\/3 c. sifted all-purpose flour<\/p>\n
<\/p>\n
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.<\/p>\n","protected":false},"excerpt":{"rendered":"
Andes Mint \u201cChip\u201d 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…<\/p>\n