Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 196.39 Kcal (822 kJ) | ||
| Calories from fat | 63.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.1g | 11% | |
|---|---|---|---|
| Cholesterol | 29.14mg | 10% | |
| Sodium | 129.48mg | 5% | |
| Potassium | 32.31mg | 1% | |
| Total Carbs | 32.63g | 11% | |
| Sugars | 21g | 84% | |
| Dietary Fiber | 0.22g | 1% | |
| Protein | 1.84g | 4% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.6mg | 3% | |
| Calcium | 14.9mg | 1% | |
| Amount Per 100 g | |||
| Calories | 380.34 Kcal (1592 kJ) | ||
| Calories from fat | 123.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.75g | 11% | |
|---|---|---|---|
| Cholesterol | 56.44mg | 10% | |
| Sodium | 250.76mg | 5% | |
| Potassium | 62.56mg | 1% | |
| Total Carbs | 63.2g | 11% | |
| Sugars | 40.66g | 84% | |
| Dietary Fiber | 0.43g | 1% | |
| Protein | 3.57g | 4% | |
| Vitamin A | 0.2mg | 3% | |
| Iron | 1.2mg | 3% | |
| Calcium | 28.8mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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