Andes Mint Chip Cookies

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With only a week until christmas (my, how time flies!) I figured it’s the perfect time to share a few more desserts with you, in case you’re still figuring out what to make for holiday parties + dinners.

First up? These delicious Andes Mint Chip Cookies. Mint + chocolate has always been one of my favorite combinations, so when I stumbled across a cookie recipe using chopped up Andes Mints rather than the traditional chocolate chips, I knew I had to try ’em ASAP.

And let me tell you, I’m so glad I made these. The soft, buttery cookie base works wonderfully with the creamy, minty Andes pieces.

I mailed some to friends (since I figured they’d travel well) + delivered a bunch to neighbors, + I’m happy to report that they received rave reviews from all! Even my husband, who typically doesn’t like the chocolate/mint combo, declared these a winner.

If you’re really wanting to splurge, these would be absolutely amazing made into an ice cream sandwich with mint chocolate chip ice cream. Yum! Come back thursday for another holiday-friendly dessert recipe!

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Andes Mint Chip Cookies

Soft, buttery cookie base with creamy, minty Andes pieces. Perfect for holiday parties and gift-giving.

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Servings: 36 cookies

Course: Dessert

Ingredients Method

Ingredients

  

• 1/2 cup 1 stick unsalted butter, room temperature
• 3/4 cup brown sugar lightly packed
• 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 all-purpose flour
• 1 10 oz bag Andes mint baking chips (or two 4.67 oz. packages of Andes Creme De Menthe Thins, coarsely chopped)

Method

 

1. Preheat oven to 350 degrees.
2. Cream the butter in the bowl of an electric mixer.
3. Add both sugars and beat until light and fluffy, about two minutes.
4. Add the vanilla, then the eggs one at a time, waiting until the first is fully incorporated before adding the next.
5. In a separate bowl whisk together the dry ingredients (excluding the Andes chips/pieces) and add to the butter mixture until fully combined.
6. Mix in the Andes baking chips/pieces last.
7. Chill dough for at least 30 minutes before portioning into 36 evenly sized balls.
8. Lightly press with your palm to flatten the cookie a bit before placing on a parchment-lined baking sheet.
9. Bake the cookies for 8–9 minutes, until just set on top.
10. Cool on the baking sheet 2 minutes before transferring to a wire rack.