Our Andes Mint Chocolate Chip Cookies are just the right amount of crisp on the outside and chewy on the inside with Andes Mints and Chocolate Chunks. They are a favorite at home, at the office and for parties.
Andes Mint Chocolate Chip Cookies
makes 24 cookies
- 1 cup of unsalted butter
- 1 teaspoon of baking soda
- 1 teaspoon of salt
- 2 cups brown sugar
- 3 large eggs
- 2 teaspoons of real vanilla extract
- 2 1/2 cups all purpose unbleached flour
- 1/2 cup of semisweet chocolate chunks or chips
- 1/2 cup of Andes Mints chunks
- 24 Andes Mints
Pre-heat oven to 350 degrees. In a large mixing bowl dump butter, brown sugar, salt, baking soda, and vanilla. Cream together with electric mixer. Add eggs and blend together with mixer. Slowly mix in 1/2 cup of flour at a time until mixed well. Chop Andes mints into large chunks. Mix in chocolate chunks and Andes Mint chunks.
Line cookie sheet with parchment paper. Using a cookie scoop, scoop 12 cookies onto cookie sheet. Press one Andes Mint per cookie on top.
Bake for 10 minutes until light golden brown. Allow to cool for 5 minutes. Enjoy! Once completely cooled store in airtight container.