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Ingredientes
- 1/2 cup butter, softened
- 3/4 cup brown sugar
- 1/2 cup granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons vanilla extract
- 2 large eggs
- 1 (10 ounce) package Andes mint baking chips
- 2 -2/3 cups all-purpose flour
- 1 cup roasted Pistachios, chopped
Direcciones
- Prep Time: 10 mins
- Total Time: 20 mins
- 1. Preheat oven to 350°F.
- 2. Blend butter, brown sugar, white granulated sugar, baking soda, baking powder, vanilla and eggs until ingredients are mixed.
- 3. Add Andes Baking Chips and nuts, mix.
- 4. Add Flour and continue to mix until all ingredients are well blended together.
- 5. Cover and chill in the refrigerator for 45-60 minutes.
- 6. Spoon out approximately 1 oz of dough per cookie.
- 7. Form a ball and then slightly flatten.
- 8. Place on non-stick baking pans and bake for approximately 8-10 minutes.
- 9. Cool on pans for 2 minutes, then remove.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 24g | |
| Recipe makes 36 servings | |
| Calories 99 | |
| Calories from Fat 32 | 32% |
| Total Fat 3.72g | 5% |
| Saturated Fat 1.82g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 18mg | 6% |
| Sodium 93mg | 4% |
| Potassium 39mg | 1% |
| Total Carbs 14.9g | 4% |
| Dietary Fiber 0.4g | 1% |
| Sugars 7.44g | 5% |
| Protein 1.71g | 3% |
