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This recipe is so very easy that the following was completed by my 13 year old son! Love that I didn’t have to work to get the goods this time. (Hey, maybe this growing up thing he’s doing lately isn’t always such a bad thing! lol)

I know, cookie dough is bad for you. But not this one! This one is A-Okay because there is no eggs in the dough. Perfect combo of sweet, chocolately and minty without all of the harmful raw eggs. Thanks to Sally McKenney and her fascinating addiction to baking, we have found this yummy in our tummy recipe! (More of her delicious goodies in the future!)

MCS-Mint-Chocolate-Chip-Cookie-Dough-Bites

Here’s the best part. Unlike cookies that need to baked and cooled, these yummy mouthfuls of goodness can be made, chilled very briefly and then munched!

Nom nom nom away within 15 minutes!

Ingredients

*1/2 cup butter (1 stick), softened to room temperature

3/4 cup packed light brown sugar

2 tablespoons milk or cream

1 teaspoon vanilla extract

1 1/4 cups of all purpose flour

pinch of salt

1 cup of Andes de Menthe baking pieces (or chopped Andes Thins)

1/2 cup of milk chocolate chips

* Need to get butter to room temperature quickly? Microwave it for 6-9 seconds, rotate it 180 degrees (flip it over completely), microwave it for another 6-9 seconds. Every microwave is different, so this may need close monitoring. My microwave is a large one and mine takes 9 seconds on each turn. It is then soft BUT not melted.

Directions

Line a large cookie sheet with parchment paper or use a silicone baking mat. Set it aside.

Using a stand mixer or a very large bowl beat the butter and brown sugar together until creamy. Add in your milk and vanilla and mix until combined. Add your flour and salt and slowly mix until combined. Add in your Andes mint pieces and your milk chocolate chips.

Roll the doughs into small balls, about 1 teaspoon size, and place them on your prepared cookie sheet. Place them in the refrigerator for at least 10 minutes to completely chill them. These cooking bites will last up to 7 days in an airtight container…well, they should, if you don’t eat them all up quickly. *smile* Like I did.

Should make about 40 bites (If you make them larger, obviously you will have less than that…like we did!)

This recipe was amended from Sally’s Baking Addiction: Irresistible Cupcakes, Cookies, and Desserts for Your Sweet Tooth Fixpage 87.

I hope you enjoy this quick and easy treat. Check back soon to see what other nommy yummy treats I find, make and share!

In His Grace.

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