Andes Mint Cookies
These soft and chewy Andes Mint Cookies are full of chocolate and mint flavor in every single bite!
Servings: 24 - 30 cookies
- 2 cups all purpose flour
- 2 tsp cornstarch
- 1 tsp baking soda
- 1/2 tsp kosher salt
- 3/4 cup unsalted butter softened to room temperature
- 3/4 cup light brown sugar packed
- 1/4 cup granulated sugar
- 1 large egg room temperature is best
- 1 cup Andes mint baking chips
- 5 individually wrapped Andes Mint Thins roughly chopped
MIX DRY INGREDIENTS
In a small mixing bowl, add flour, cornstarch, baking soda and salt. Whisk together, then set aside.
MIX WET INGREDIENTS
In the bowl of a stand mixer fitted with the paddle attachment, add the butter, brown sugar and granulated sugar and beat until creamed together and light in color.
Add egg and beat until mixed.
ADD DRY INGREDIENT MIXTURE
ADD MINTS AND CHILL
Gently fold in the baking chips and chopped mints.
Cover bowl with plastic wrap and refrigerate for at least 2-3 hours, or up to 3 days.
SCOOP AND BAKE
Preheat oven to 350 F degrees and line a baking sheet with parchment paper.
Scoop 1.5 - 2 Tbsp cookie dough onto prepared baking sheet, keeping the cookies about 2” apart. Bake for 9-11 minutes.
Calories: 179kcal | Carbohydrates: 23g | Protein: 2g | Fat: 9g | Saturated Fat: 7g | Cholesterol: 23mg | Sodium: 112mg | Potassium: 25mg | Fiber: 1g | Sugar: 14g | Vitamin A: 189IU | Calcium: 11mg | Iron: 1mg