Andes Mints Cookies
Delightful cookies bringing a refreshing minty flavor with every bite, combining rich chocolate and Andes Mints for a delicious treat.
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.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
Serve warm for melty chocolate and fragrant mint. Consider dessert sandwiches with ice cream or plating for special occasions. Store in an airtight container at room temperature.