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1
Freeze mints, then crush into small chunks. place back into freezer.
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2
Preheat oven to 375 degrees F.
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3
Melt butter in saucepan over low heat.
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4
sift together flour, baking soda, and salt. Set aside.
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5
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.
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6
Slowly incorporate flour until thouroughly combined.
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7
Stir in andes' mint chunks.
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8
Chill dough, then scoop onto parchment paper, aprox. 6 cookies per sheet.
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9
Bake for 12-14 minutes, checking cookies after 5 minutes.
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10
Rotate the baking sheet to ensure even browning.
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11
Cool, and store in air tight container.
