Christmas Cookies

Christmas vacation + a dreary day=a perfect day to stay in and bake. I know people bakes dozens of varieties. We managed three:
Frosted Sugar Cookies
Chocolate Crinkle Cookies
and a new to the mix-now the favorite-Award Winning Soft Chocolate Chip Cookies that we modified.

Move over Toll House, you've been replaced. These cookies are the top rated cookies on my favorite recipe site All Recipes.com.

There is no reason to mess with a great cookie recipe until I saw a bag of Andes Baking Mints at Target and it kept saying, "buy me." So I did.

We love all things mint over here-Andes mints, Ghiradelli Mint Squares, Hersheys Candy Candy Kisses, Starbucks Mint Frappucino, Breyers Mint Chocolate Chip Ice Cream, Mojitos (okay, maybe that's just me), anyway you get the picture.

So I decided to substitute the Andes candy bits for the chocolate chips and omit the nuts and mmm, mmm, mmmm. To quote Morgan, "that was the best cookie ever!"



And not that I would know or anything, but the cookie dough might be better than the cookies.

Ingredients

• 4 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 2 cups butter, softened
• 1 1/2 cups packed brown sugar
• 1/2 cup white sugar
• 2 (3.4 ounce) packages instant vanilla pudding mix
• 4 eggs
• 2 teaspoons vanilla extract
• 1 Bag Andes Creme de Menthe Baking Chips
  

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside.
2. In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.
3. Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.