2cupsmint chocolate chips or Andes mint baking bits
Kick the tires and light the fires to 375 degrees.
Cream together your butter and sugar until it's light and fluffy.
Add in the egg and vanilla, mixing thoroughly.
Beat in the flour, baking soda and salt.
When that is done, fold in the two cups of mint chocolate chips/bits by hand, and prepare to put them on some parchment paper lined cookie sheets.
Roll a heaping tablespoon of cookie dough into a ball, 12 per cookie sheet. Take a glass and using the bottom, flatten out each cookie. If the cookie sticks, start wetting the bottom of the glass with water, they will come right off. Flatten each of them as much as you can. This is a dry dough -no sticky chewiness going on here- but it's just wet enough to make perfect little flat cookie patties.
Bake at 375 degrees for 9-11 minutes, until golden brown.
Cool on the sheets completely. These turned out to be wonderfully crispy, crunchy and were surprisingly a hit with everyone. The butter flavor really is apparent in these ones due to the lack of flavor that comes with brown sugar, but that isn't a bad thing at all. Buttery, crispy little bites of chocolate heaven! The mint really shines through in these cookies as well, so use a good quality mint chocolate chip.