Andes Mints Cookies
Andes Mints Cookies are soft and chewy cookies that are studded with Andes Crème de Menthe Baking Chips and dipped in dark chocolate for an extra decadent treat!
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Servings: 3 dozen
Ingredients
- 2 ¾ cups all-purpose flour spooned & leveled
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1 teaspoon salt
- 1 cup unsalted butter softened
- ¾ cup dark brown sugar packed
- ½ cup granulated sugar
- 2 large eggs room temperature
- 2 teaspoons pure vanilla extract
- 1 package 10 oz. Andes® Crème de Menthe Baking Chips or 2 packages 4.67 oz Andes Crème de Menthe Thins, chopped.
- For Dipping
- 4 –6 ounces semi-sweet or dark chocolate baking bars finely chopped
- Cacao nibs for sprinkling
Instructions
- In a large bowl, whisk together the all-purpose flour, baking soda, baking powder and salt, set aside.
- Next, mix the softened butter, dark brown sugar and granulated sugar in a stand mixer with the paddle attachment until fluffy. Then add eggs, one at a time, and the vanilla extract.
- Now, slowly add the dry ingredients to the wet ingredients being careful not to overmix. Lastly, fold in 2 cups of the Andes mint pieces.
- Cover the cookie dough batter and chill in the refrigerator for at least 2 hours.
- Preheat the oven to 350°F and line baking sheets with silicone baking mats or parchment paper.
- Using a 1 ½ tablespoon cookie scoop, scoop dough and place at least 2 inches apart on a prepared cookie sheet.
- Bake for 10-12 minutes or until the edges of the cookies are lightly golden brown and the tops are set. Remove from the oven and cool on the baking sheet for 5 minutes, then transfer the cookies to a wire rack to cool completely.
- Once the cookies are cooled, melt the chopped chocolate in a double boiler or microwave. Microwave in 20-second increments, stirring after each until completely melted.
- Dip half of each cooled cookie into the chocolate and sprinkle with Cacao nibs.
Notes
You can make the cookie dough and chill it in the refrigerator for up to 3 days or freeze unbaked cookie dough balls for up to 3 months. Bake as directed below, except add an additional 1-2 minutes to the baking time.
Baked cookies can be stored in the freezer, separated by parchment paper, for up to 3 months in a large zip top bag or an air-tight container.
* The nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.