Andes Mint Chip Cookies
This is the recipe on the bag of Andes Mint Chips. If the chips are not available to you, then chop up some whole Andes Mints.
Equipment
- baking sheet
- Stand mixer or electric hand mixer
Ingredients
- 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
Instructions
- 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.
Notes
These cookies freeze great! And even taste better cold. Refer to the blog post for other ideas for size and presentation of these cookies.