Recipe: Ande's Mint Cookies

If you like Girl Scout Thin Mints, you will love this cookie.  Most of my people like mint, so these were a big hit.  Even better, this is a one pot cookie.  Yippee! 

In my effort to revamp my family's diet, I replaced 1/4 cup of the butter with white bean puree. I know it isn't a lot but I am starting with small changes so I don't "freak" my family out.  And you know what? Nobody noticed. Maybe they didn't notice because it was just a small replacement, but I feel better knowing that just maybe I can tweak some of our favorite recipes so that they are just a bit healthier. So, the next time I make these, I will replace half of the butter with white bean puree and see how that turns out.

Enjoy!

Ande's Mint Cookies
(adapted from Favorite Family Recipes)
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3/4 cup butter (I did 1/2 cup butter, 1/4 cup white bean puree)
1 1/2 cups brown sugar
1 pkg milk chocolate chips


Heat ingredients in a large pot until chocolate chips are melted.  Then add:


2 eggs, lightly beaten
2 1/2 cups AP flour
1 1/4 tsp baking soda
1/2 tsp salt

Stir until combined. Shape into rounded tablespoons (I used my ice scream scoop) and place on a cookie sheet. Lightly press each ball to flatten. Bake at 350 degrees for 9 to 11 minutes. After removing from the stove, while still hot, place an Ande's Mint on the top of each cookie.  Once they have melted, smooth evenly over the top.  Cool on wire rack.

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For another healthy cookie, see my recipe

for Oatmeal Craisin Breakfast Cookies.