Years ago, I discovered a bag of Andes mint chips at the grocery store, and on the back of the bag is a great cookie recipe. Every November I start looking for bags of Andes mint chips to stock up on for the holidays. Now I make them ALL year long. If you cannot find a bag of Andes mint chips, grab some Andes mints and chop them up till you have 2 cups.
These cookies have great texture because they are made with baking soda AND baking powder. Not many cookie recipes use both. They are chewy, with a little crisp on the edge. PERFECTION!
Cream the sugar, butter and then add the salt, baking powder and baking soda. Cream it all together well. Next add in the eggs and vanilla extract. Mix together.
Next stir in the Andes mint chips or chopped Andes mints.
Next stir in the flour. I prefer to use my stand mixer with the paddle attachment. If you do not have a stand mixer use a large wooden spoon or even your hands because this dough is tough and strong.
It’s really important to chill this dough. I don’t always have time, but it does make a difference.
I spread it out on plastic wrap and wrap it up tight and refrigerate for 1-3 hours.
I use a 1-inch scoop, which seems small, but they spread and puff up due to the baking soda and powder. If you wish to bake bigger cookies, do 2 scoops smooshed together. Bake them for an extra minute or two.
If you wish to make them extra fancy, melt some Andes mints in a microwave safe bowl for 30 seconds and stir. Melt for another 10 seconds at a time as needed, stirring between each time. Drizzle the melted mints over the top.
Let them cool then store in an airtight container. I love to individually wrap the bigger ones to put on treat plates or freeze and ready to grab for lunch boxes. ‘
We prefer to eat these cookies chilled. I always make a double batch and freeze most of them in freezer bags. My kids can barely wait for them to thaw before biting in.
Andes Mint Chip Cookies
- baking sheet
- Stand mixer or electric hand mixer
- ½ cup salted butter, softened
- ¾ cup brown sugar
- ½ cup white sugar
- 1 tsp baking soda
- 1 tsp baking powder
- 2 eggs
- 2 tsp vanilla extract
- 1 bag Andes Mint Chips (10 oz.) or 2 cups chopped mints
- 2 ⅔ cups All purpose flour
- 1 box Andes mints for melting over the top optional
- Preheat 350°. Cream together the butter, sugars, baking soda and baking powder. I prefer to use a stand mixer with the paddle attachment. And electric hand mixer will also work.
- Add in the eggs and vanilla extract. Mix well.
- Stir in the bag of Andes Mint chips or two cups chopped Andes Mints.
- Stir in the flour. Or use the paddle attachment of a stand mixer. Mix till it is well combined. It will be slightly crumbly but hold together easily when pressed.
- Lay out a sheet of plastic wrap and dump the dough out onto it. Press it into a block and wrap it up. Chill in the refrigerator for an hour.
- Roll into 1-inch balls or 1 Tbsp. Place on a cookie sheet. Use the palm of your hand to press down on each dough ball slightly.
- Bake at 350° for 8-10 minutes. Nine minutes is what works for me.
- Cool on a cooling rack. If desired, place Andes Mints in a microwave safe bowl. Cook in the microwave for 30 seconds. Stir and break up with spoon. Cook for 30 more seconds. Stir till it is all melted and smooth. Use the edge of the spoon to drizzle the melted mints over the cookies. Cool completely. Store in an airtight container or freeze in freezer bags.