Andes Mints Cookies are a delightful twist on the classic chocolate chip cookie, bringing a refreshing minty flavor into every bite. These cookies are perfect for anyone who loves the rich taste of Andes Mints. They’re easy to make and will fill your kitchen with a deliciously irresistible aroma. The combination of chocolate and mint creates a cookie that is both refreshing and indulgent, making them a fantastic treat for any occasion.
Why We Love This Andes Mints Cookies Recipe
You’ll fall in love with this Andes Mints Cookies recipe because it perfectly balances rich chocolate and refreshing mint flavors. These cookies come together quickly and require simple ingredients, making them accessible for bakers of all skill levels. With their soft, chewy texture and a delightful burst of mint from the chopped Andes Mints, every bite is a little piece of heaven. They’re ideal for sharing with friends and family or enjoying as a personal treat. Plus, the ease of preparation means you can whip up a batch whenever the craving strikes!
Ingredients about Andes Mints Cookies
Here’s what you’ll need to create your Andes Mints Cookies:
- 1 cup + 2 tablespoons (135g) all-purpose flour
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ cup (57g) unsalted butter, softened to room temperature
- ½ cup + 2 tablespoons (125g) firmly packed light brown sugar
- 1 large egg
- ½ teaspoon vanilla extract
- 1 cup chopped Andes Mints
How to Make Andes Mints Cookies Directions
To make your Andes Mints Cookies, start by preheating your oven to 350ºF (177ºC). While your oven is heating up, prepare your baking sheet by lining it with parchment paper or a silicone baking mat. This creates a non-stick surface that will make transferring your cookies much easier.
Next, in a medium bowl, whisk together the flour, baking powder, baking soda, and salt until they are well combined. This step is crucial as it ensures that the leavening agents are evenly distributed throughout the flour, which will help your cookies rise perfectly.
In a separate bowl, cream together the softened butter and light brown sugar using an electric mixer or a good old-fashioned whisk. Beat the mixture until it becomes light and fluffy. This process incorporates air into the mix, helping to give your cookies their desirable texture. Once this mixture is fluffy, add in the egg and vanilla extract. Mix these ingredients together until they are smooth and fully combined.
Now, it’s time to gradually mix in the dry ingredients you prepared earlier. Start by adding a little bit of the flour mixture at a time, mixing until just combined. You want to avoid overmixing, as this can lead to tough cookies. Once the dry ingredients are incorporated, gently fold in the chopped Andes Mints. This is where the magic happens as those minty chocolates will make each cookie extra special.
Using a cookie scoop or a tablespoon, drop dough balls onto the prepared baking sheet. Make sure to leave enough space between each dough ball as the cookies will spread while baking. Place them in the oven and bake for 10 to 12 minutes. You’ll know they are done when the edges turn a lovely golden brown. Once they’re ready, allow them to cool on the baking sheet for about 1 to 2 minutes before transferring them to a wire rack to cool completely. This cooling period prevents them from becoming overly soft or falling apart.
How to Serve Andes Mints Cookies
When it comes to serving your Andes Mints Cookies, you have several delightful options. You can serve them warm, straight from the oven, where the chocolate is still melty and the mint is fragrant. Pair them with a cup of hot cocoa or a refreshing glass of milk to complement the rich flavors.
For a unique twist, consider making a dessert sandwich by adding a scoop of mint or chocolate ice cream between two cookies. This transforms your treat into a delicious ice cream sandwich that is sure to please everyone. Plating them on a decorative dish adds a touch of elegance, making them perfect for parties or special occasions. They’re not only tasty but visually appealing as well, making them a beautiful centerpiece for any dessert table.
Expert Tips: Andes Mints Cookies
To make your Andes Mints Cookies even better, here are a few expert tips you can follow. First, make sure your butter is at room temperature for easy creaming with the sugars. If it’s too hard, it won’t mix well, and if it’s too soft or melted, it will change the cookie’s texture.
You also want to chop your Andes Mints into small pieces for an evenly distributed mint flavor throughout the cookies. If you’re having trouble chopping them, consider placing them in the freezer for a bit. Chilling them before chopping makes them firmer and easier to work with.
Remember, every oven bakes differently, so keep an eye on your cookies as they near the 10-minute mark. If this is your first time baking these cookies, consider baking just one or two to test the time and adjust as necessary. Lastly, for an extra touch, sprinkle a little sea salt on top right after they come out of the oven. This enhances the chocolate and mint flavors beautifully.
How to Store Andes Mints Cookies
To keep your Andes Mints Cookies fresh, store them in an airtight container at room temperature. Proper storage is crucial to maintain their chewy texture and flavor. If the weather is particularly humid, consider placing a small piece of bread in the container to help absorb any excess moisture.
If you want to keep your cookies for a longer period, you can freeze them. Place them in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe bag or container. They can be stored in the freezer for up to three months. When you’re ready to enjoy them, simply remove the desired amount and allow them to thaw at room temperature, or microwave them for a few seconds for that fresh-out-of-the-oven taste.
Variation of Andes Mints Cookies
There are so many ways to personalize your Andes Mints Cookies! If you’re feeling adventurous, try adding in some chopped nuts for an extra crunch. Pecans or walnuts would complement the mint and chocolate beautifully.
Another variation could be to use different types of mint chocolates instead of Andes Mints, such as peppermint bark or dark chocolate mint candies for a richer flavor. If you’re a fan of white chocolate, consider adding white chocolate chips along with the Andes Mints for a unique twist.
You can also experiment with the cookie’s texture. If you prefer a chewier cookie, try chilling the dough for at least 30 minutes before baking. This will enhance the flavor and help with the spread while baking. If instead you like a crispier cookie, bake them a bit longer, keeping in mind to watch them closely to avoid burning. There’s no end to the delicious possible variations!
FAQ
What are Andes Mints Cookies?
Andes Mints Cookies are delicious cookies made with chopped Andes Mints, providing a delightful combination of chocolate and mint flavors. They are soft and chewy, perfect for any cookie lover.
How do I ensure my Andes Mints Cookies are chewy?
To keep your Andes Mints Cookies chewy, be careful not to overmix the dough and bake them just until the edges are golden. Cooling them on a wire rack will also help maintain their soft texture.
Can I freeze Andes Mints Cookies?
Yes! You can freeze Andes Mints Cookies. To do so, freeze them in a single layer and then transfer them to a freezer-safe container. They stay fresh for up to three months.
What can I substitute for Andes Mints?
You can substitute Andes Mints with other mint chocolates or even dark or white chocolate chips for a different flavor profile. Be creative and find what suits your taste!
How long do Andes Mints Cookies stay fresh?
Stored in an airtight container, Andes Mints Cookies can stay fresh for about a week at room temperature. For longer storage, consider freezing them.
Andes Mints Cookies
Ingredients
Dry Ingredients
- 1 cup all-purpose flour Plus 2 tablespoons (135g)
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- ¼ cup unsalted butter, softened To room temperature
- ½ cup light brown sugar Firmly packed (125g)
- 1 large egg
- ½ teaspoon vanilla extract
Add-ins
- 1 cup chopped Andes Mints
Instructions
Preparation
- Preheat the oven to 350ºF (177ºC) and line a baking sheet with parchment paper or a silicone baking mat.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.
- In a separate bowl, cream together the softened butter and light brown sugar until light and fluffy.
- Add in the egg and vanilla extract, mixing until smooth and fully combined.
- Gradually mix in the dry ingredients until just combined, and fold in the chopped Andes Mints.
Baking
- Drop dough balls onto the prepared baking sheet, leaving enough space as they will spread while baking.
- Bake for 10 to 12 minutes or until the edges are golden brown.
- Allow cookies to cool on the baking sheet for 1 to 2 minutes before transferring to a wire rack to cool completely.
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