Bake Sale Series: Andes Mint Cookies

In light of my upcoming cross-country move, I'm trying to make my day-to-day tasks a little less difficult to accomplish-- we've switched to paper plates and bowls, grocery shopping just isn't happening, and I'm not planning on vacuuming again until the day before we leave. I'm pretty much doing the same thing with my blog-- just cutting corners where I can for the next few weeks. You understand, right?

So here's the plan: I'm going to spread out my Bake Sale desserts over a series of posts, highlighting each treat and the recipe referring blog individually instead of posting about the entire bake sale all at once. The risk? You might get sick of reading about my bake sale week after week and leave me. So let's make a pact: I won't leave you if you won't leave me. I promise to start baking and blogging new desserts again as soon as I've unpacked my kitchen! Deal? Deal.

So here we go.

Bake Sale Series Part 1: 

Andes Mint Cookies

Recipe Source: 6 Sister's Stuff

I'm pretty sure I actually used the phrase "bomb-diggity-bomb" when I was making (and tasting these cookies). They're that good. I couldn't stop eating them.

I'm also pretty sure these were the cookies I was making when my husband said to me, "Wow-- you've said 'oops' a lot tonight." Yeah. I messed these up. Grr. If you check out the recipe at 6 Sister's (which I strongly suggest doing), you'll see that their cookies are a little bit different.

Instead of jumping the gun and chopping up the Andes Mints before reading the recipe {ahem. Who does that?? cough.}, they wait and put the mint on top of the cookie just out of the oven, let it get all melty, and then spread over the cookie. Yum! Although, like I said, I couldn't stop eating these cookies-- so if you decide to chop the Andes, just know you won't have completely ruined them :)

Recipe Here

 Linked up here.

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