Andes Mints Cookies
Delicious soft and chewy cookies infused with the rich chocolatey flavor of Andes Mints and refreshing mint, perfect for dessert lovers.
Ingredients
Dry Ingredients
- 1 cup + 2 tablespoons all-purpose flour 135g
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- ¼ cup unsalted butter softened to room temperature, 57g
- ½ cup + 2 tablespoons light brown sugar firmly packed, 125g
- 1 large egg
- ½ teaspoon vanilla extract
Chocolate Mint
- 1 cup chopped Andes Mints
Instructions
Preparation
- Preheat your oven to 350ºF (177ºC) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
- In a separate bowl, cream together the softened unsalted butter and light brown sugar until light and fluffy.
- Add the large egg and vanilla extract to the butter-sugar mixture and mix until smooth.
Mixing the Dough
- Gradually add the dry ingredients to the wet mixture, stirring until just combined; do not overmix.
- Fold in the chopped Andes Mints until evenly distributed.
Baking
- Using a cookie scoop, drop rounded balls of cookie dough onto the prepared baking sheet, leaving space for spreading.
- Bake for about 10 to 12 minutes, until edges are golden and centers are softly set.
- Allow cookies to cool on the baking sheet for 1 to 2 minutes before transferring to a wire rack to cool completely.
Notes
For added flavor, consider drizzling melted chocolate over the cooled cookies or adjusting the chocolate to cookie ratio by replacing some flour with cocoa powder. Store cookies in an airtight container to keep them fresh.