Andes Mint Chocolate Chip Cookies

Posted on April 12, 2025

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Andes Mint Chocolate Chip Cookies

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  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 28 1x
  • Category: Dessert

Ingredients

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  • 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

  1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
  2. 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).
  3. Add the eggs and extracts, then mix until well combined.
  4. Switch to a paddle attachment and add the flour, baking soda, and salt. Mix until just combined.
  5. Fold in the chocolate chips and chopped Andes chocolates.
  6. Use a cookie scoop to portion the dough onto the prepared baking sheet.
  7. Top each dough mound with a few Andes chocolate chunks.
  8. 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.

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