Taylor's Fudge Mint Cookie

Taylor’s Fudge Mint Cookies Submitted by: Gloria Porta, Perry Hall Gloria Porta sent us a recipe for Taylor’s Fudge Mint Cookies, which she said were invented by her 10-year-old granddaughter. Last year, Taylor was helping her grandmother bake traditional chocolate chip cookies when she discovered that her “Nanny” forgot to buy the chocolate chips. She dug through the pantry closet and found a bag of Andes Crème De Menthe Baking Chips and said, “Let’s use these instead”. To everyone’s delight, the cookies were really tasty, proving that necessity is often the mother of invention. Makes: About 4 1/2 dozen 1 1/4 cup butter, softened 2 cups sugar 2 eggs, lightly beaten 2 teaspoons vanilla 2 cups flour 1/2 teaspoon salt 1 teaspoon baking soda 3/4 cup cocoa 2 cups Andes Crème De Menthe baking chips (or substitute 2 28-piece boxes Andes Crème De Menthe candy thins, chopped) Using an electric mixer, cream butter and sugar together. Add in eggs and vanilla and beat until blended. In a separate bowl, sift together flour, salt, baking soda and cocoa. Gradually blend dry ingredients into wet mixture to combine. Stir in Andes Crème De Menthe baking chips. Drop by rounded tablespoon onto ungreased cookie sheet. Bake at 350 degrees for 8 to 9 minutes Cookies will be soft and puffy. Cool on cookie sheet for 1 minute. They will flatten some. Transfer to wire rack to cool completely.
Kim Hairston, Baltimore Sun
Copyright © 2018, Los Angeles Times
EDITION: California | U.S. & World