Andes Mint Chocolate Chip Cookies
Ingredients
- 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.