These Andes Mint Chocolate Chip Cookies are absolutely irresistible! They have a delightful crunch on the edges while staying soft and gooey in the middle, bursting with peppermint goodness.
Why You’ll Love This Recipe:
- Andes Mint Chocolate Chip Cookies are a breeze to whip up!
- You can have these cookies ready in just about 30 minutes.
- They strike the perfect balance with a crispy edge and a gooey center.
- Packed with peppermint extract, chocolate chips, and chopped Andes Mint Chocolates.
- Ideal for holiday baking, they’ll be the star of any cookie tray.
- Once you try them, you won’t be able to stop eating them!
- They’re a wonderful companion to a steaming cup of coffee or a mug of hot cocoa.
- You can opt for Andes Mint Baking Chips or chop up Andes Mints yourself for a custom touch.
Helpful Tips and Tricks:
- Ensure your butter is softened but still slightly firm for the best texture.
- For extra flavor and a lovely appearance, add more Andes chocolate chunks on top of the cookies.
- Bake for 9 minutes for a softer cookie or 11 minutes for a crispier one. 10 minutes strikes the perfect balance.
- Remember, the cookies will continue to bake once out of the oven, so let them firm up for 5 minutes if they seem underdone.
- Want to make your cookies green? Just add a drop of green food coloring to the dough.
Frequently Asked Questions:
- Can I make these cookies gluten-free?
Yes, simply swap the all-purpose flour for a 1:1 gluten-free flour blend like Bob’s Red Mill or King Arthur’s. - Can I use Andes Mint Baking Chips instead of the chocolate candies?
Absolutely! - What if I want to make these cookies green?
Just add a drop of food coloring!
Andes Mint Chocolate Chip Cookies
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 28 1x
- Category: Dessert
Ingredients
Scale
- 2 1/4 cups all-purpose flour (or a 1:1 gluten-free flour blend)
- 1 tsp baking soda
- 1 tsp sea salt
- 1 cup softened grass-fed butter (or dairy-free butter)
- 3/4 cup cane sugar
- 1/4 cup coconut sugar
- 2 eggs
- 1 tsp vanilla extract
- 1/2 tsp peppermint extract
- 1.5 cups semi-sweet chocolate chips (or dairy-free)
- 30 Andes chocolates (chopped (20 for the dough, 10 for topping))
Instructions
- Preheat your oven to 375°F and line a baking sheet with parchment paper.
- Using an electric mixer with the whisk attachment, beat together the softened butter, cane sugar, and coconut sugar until light and fluffy (about 2-3 minutes).
- Add the eggs and extracts, then mix until well combined.
- Switch to a paddle attachment and add the flour, baking soda, and salt. Mix until just combined.
- Fold in the chocolate chips and chopped Andes chocolates.
- Use a cookie scoop to portion the dough onto the prepared baking sheet.
- Top each dough mound with a few Andes chocolate chunks.
- Bake for 10 minutes, then allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a cooling rack.
Notes
- Make sure your butter is softened but still slightly firm.
- Adding more Andes chocolate chunks on top adds extra flavor and a nice look.
- Adjust the baking time for your desired cookie texture.
- Let the cookies rest for 5 minutes after baking to finish setting.
- For green cookies, simply add a drop of food coloring to the dough.
