Andes Mint Cookies
These cookies are a great addition to cookie platters. They are perfect for parties or holidays! Whether you're looking for a Christmas cookie or a Christmas treat, these are sure to please the crowd. They're Santa-approved. They can be enjoyed by everyone, especially kids. But be sure to check the expiration dates before you buy them. If you'd like to try something different, Andes Mint Cookies might be right for you.
Ingredients
- 1/2 cup 1 stick Butter, room temperature
- 3/4 cup Brown Sugar
- 1/2 cup Sugar
- 1 tsp Vanilla Extract
- 2 Eggs
- 1 tsp Baking Soda
- 1 tsp Baking Powder
- 1 tsp Cocoa Powder
- 1 tsp Salt
- 2 1/2 cups AP Flour
- 1 10 oz bag Andes Mint Baking Chips
Instructions
- preheat oven to 350 degrees
- Cream butter in the bowl of an electric mixer. Add both sugars and beat until light and airy.
- Add the vanilla, then the eggs one at a time. Wait until the first one is fully incorporated before adding the next egg.
- In a seperate bowl whisk together the dry ingredients (excluding the chips) and add to the butter mixture until fully combined. Mix in the Andes Baking Chips last.
- Chill dough for 30 minutes before portioning into 36 evenly sized balls. Lightly press with your palm to flatten the cookie a bit before placing on a parchment lined baking sheet.
- Bake the cookies for 8 - 10 minutes (I prefer mine softer, around 8 minutes). Cool on the baking sheet 2 minutes before transferring to a wire rack.
Video
Notes
These cookies are fantastic, especially straight out of the oven. When they are warm and gooey, it tastes like you are eating a melted Girl Scout thin mint cookie. The mint-chocolate chips (that are swirled) that you can buy around the holidays always taste a bit artificial to me. But these chips taste smooth and creamy and have an intense mint flavor, just like an actual Andes Mint. Kyle doesn't like mint flavor which just meant more for me!