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
Calories: 179kcal
Ingredients
- 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
Instructions
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 in flour mixture, half at a time, mixing after each addition.
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.
COOL
- Remove from oven and let cookies cool on the pan for 2-3 minutes, then remove to a cooling rack to continue cooling.
Nutrition
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