Ingredients
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1 cup unsalted butter
2 1/4 cups bread flour
1 teaspoon kosher salt
1 teaspoon baking soda
1/4 cup sugar
1 1/4 cups brown sugar
1 egg
1 egg yolk
2 tablespoons milk
1 teaspoon vanilla extract
1/2 teaspoon peppermint extract
2 cups crushed Andes mints candies
Preparation
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Freeze mints, then crush into small chunks. place back into freezer.
Preheat oven to 375 degrees F.
Melt butter in saucepan over low heat.
sift together flour, baking soda, and salt. Set aside.
Pour melted butter into the mixing bowl. Add sugar, brown sugar and cream on medium speed. Add egg, egg yolk, 2 tbsp milk, vanilla extract and peppermint extract.
Slowly incorporate flour until thouroughly combined.
Stir in andes' mint chunks.
Chill dough, then scoop onto parchment paper, aprox. 6 cookies per sheet.
Bake for 12-14 minutes, checking cookies after 5 minutes.
Rotate the baking sheet to ensure even browning.
Cool, and store in air tight container.
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