2 1/4 cups GF Flour (I used Cup4Cup)
1/2 tsp salt
1/2 tsp baking soda
1 1/2 sticks butter, softened
1 cup brown sugar
1/2 cup white sugar
1 tbs bourbon vanilla extract
2 eggs
1 cup mini chocolate chips
1 cup chopped Andes Creme de Menthe
Directions:
Preheat oven to 350° F. Line cookie sheets with parchment. Beat butter and both sugars until well blended. Mix in vanilla and eggs until creamy. Add in flour, salt and baking soda just until incorporated. Stir in chocolate chips and andes mints by hand. Drop by rounded spoonfuls onto parchment. Bake 14-16 minutes or until edges are lightly golden. Cool completely. Enjoy!
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