I love trying new recipes. This is a new dessert recipe that I originally got from the Pioneer Woman Cooks and then adapted to fit my needs. They were originally called Cleta Bailey's Toffee Squares, but I prefer to call them Ande Mint Cookies (thanks to Jen). Enjoy!
Ande Mint Cookies
Ingredients
2 sticks Butter
1 cup Packed Brown Sugar
1 whole Egg
2 teaspoons Vanilla
2 cups All-purpose Flour
2 cups Chocolate Chips (milk Or Semi-sweet)
¾ cups Finely Chopped Candy Canes (you could also use any nuts, toffee, or any other topping that you can think of on these cookies--then you need to rename them something different).
Preparation Instructions
Preheat oven to 350 degrees.
Cream butter and brown sugar until fluffy. Add egg, vanilla, and flour and mix until combined. Spread on cookie sheet with an offset spatula until thin (It helps to spray the spatula with a cooking spray or dust it with flour). Bake for 15 minutes, or until golden. Remove pan from oven and sprinkle on chocolate chips. Return to oven for 1 minute. Remove from oven and spread chocolate thinly over the cookie layer.
Sprinkle with chopped candy canes. Cut into squares.
LOVE IT!!!
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