Description
These Chocolate Chip Andes Mint Cookies are soft, chewy, and packed with melty chocolate chips and bits of creamy Andes mints. They’ve got just the right mix of rich chocolate and cool mint, making them an irresistible treat for the holidays—or anytime you’re craving something sweet with a minty twist!
Ingredients
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1 cup unsalted butter, softened
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3/4 cup granulated sugar
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3/4 cup brown sugar, packed
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2 large eggs
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2 teaspoons vanilla extract
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2 1/4 cups all-purpose flour
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1 teaspoon baking soda
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1/2 teaspoon salt
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1 1/2 cups semisweet chocolate chips
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1 cup chopped Andes mints (or Andes Creme de Menthe baking chips)
Instructions
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Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
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In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
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Beat in the eggs one at a time, then add vanilla extract.
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In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
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Fold in the chocolate chips and chopped Andes mints.
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Scoop dough by rounded tablespoons onto prepared baking sheets, spacing about 2 inches apart.
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Bake for 9–11 minutes, or until edges are lightly golden and centers are still soft.
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Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
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For extra minty flavor, press a few extra Andes mints on top of each cookie right after baking.
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Dough can be chilled for 30 minutes if you want thicker cookies.
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These cookies freeze well—just store in an airtight container for up to 3 months.