|Pecan Mint Chip Cookies in our Grandma Hromish's casserole|
|Cookie Scoops make perfect sized cookies|
|Pecan Mint Chip Cookies|
Pecan Mint Chip Cookiesmakes about 45 to 60 cookies, depending on size
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, room temperature
3/4 cup granulated sugar
3/4 cup brown sugar
2 teaspoons vanilla
1 cup coarse-chopped pecans
1 (10-ounce) bag Andes Creme de Menthe Baking Chips
Preheat oven to 375 degrees (350 on Convection). In a small bowl sift or whisk together the first three ingredients and set aside. In the bowl of an electric mixer cream together the butter with the two sugars until smooth. Add the eggs, one at a time until combined and then the vanilla. Lower the speed of the mixer and add in the dry ingredients just until combined. Add the nuts and mint chips and combine.
Drop the dough from teaspoons or use a cookie scoop, keeping the cookies at least 2 inches apart onto a dry cookie sheet. Bake the cookies for about 9 to 11 minutes, until golden brown.
My passion is to teach people how to create a harmony of flavors with their cooking, and help pass along my love and joy of food, both simple and exotic, plain or fancy. I continue my journey in ethnic and domestic cuisines, trying new things weekly. Join me at A Harmony of Flavors Website and Marketplace, Tumblr, Facebook, Twitter, and Pinterest. I am also on a spiritual journey and hope you will join me at my new blog, An Eagle Flies.