Andes Mint Cookie Recipe

1 1/4 cup of Imperial Margerine
1 Cup sugar
1 Cup Brown Sugar
2 Eggs
2 teaspoons vanilla
2 Cups Flour
1 teaspoon Baking Soda
1/2 teaspoon salt
1 cup of Hershey's Chocolate Chips
1 Bag Andes Mints

Preheat oven to 350. Cream butter and sugars together.  Add eggs and vanilla. Combine dry ingredients in a seperate bowl and add all at once to wet mixture.  Add chocolate chips. Chill dough in refrigerator for 15 minutes.

I use a two teaspoon melon scoop for consistency.  Drop cookies onto cookie sheet.  These cookies will spread quite a bit, so leave room.

As soon as you take them out of the oven, place an Andes mint on top.  Leave it to melt for a few minutes and then go back and spread the melted mint with the back of a spoon.  These cookies are best made the night before.

Enjoy.