Andes Mint Cookies

2 2⁄3 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1⁄4 teaspoon salt
1⁄2 cup butter (softened)
3⁄4 cup brown sugar
1⁄2 cup sugar
2 eggs
2 teaspoons vanilla extract
1 package andes® crème de menthe baking chips (10oz)
1⁄2 teaspoon coffee extract (optional)

In a bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.

Place butter in the bowl of a stand mixer fitted with the paddle attachment. Cream the butter until light. Add both sugars and beat until light and fluffy. Add the eggs, one at a time. Add the vanilla and coffee extracts and beat until incorporated.

Add the Andes® mint chips and then add the flour mixture gradually and mix just until the dough is incorporated. Wrap the cookie dough with plastic wrap and chill for at least one hour.

Preheat oven to 350 degrees F. Line baking pan with parchment paper or silicone baking mat.

Measure out approximately 1-ounce portions of dough and roll to form a ball and flatten slightly.

Raise oven rack one level above the middle and bake for approximately 8-10 minutes or until the edges start to turn golden brown and the centers are still soft.

Cool on pans for two minutes before removing.

Store baked cookies at room temperature in an airtight container.