Description
Crisp edges, chewy centers, and a refreshing mint chocolate flavor. Perfect for satisfying any sweet craving!
Ingredients
Units
Scale
- 1 cups (237 ml) butter
- 1 cups (237 ml) sugar
- 1 cups (237 ml) brown sugar
- 2 eggs
- 1 tsp baking soda
- 1 tsp salt
- 2 tsp vanilla extract
- 3.75 cups (887 ml) all purpose flour
- 1-2 cups (237-473 ml) Andes mints
Instructions
- Preheat oven to 350°F (180°C).
- Cream butter and sugars together in a bowl using a stand mixer (or hand mixer).
- Scrape the sides of the bowl, add eggs, and beat until well combined.
- Add vanilla, baking soda, and salt. Add the flour one cup at a time, beating after each addition. If using a hand mixer, you may need to stir the last cup of flour into the dough by hand.
- Stir in Andes mints or baking chips and line a cookie sheet with parchment paper.
- Roll the dough into 2-tablespoon-sized balls and place them about 2 inches apart on the baking sheet. Optionally, top with extra Andes chunks.
- Bake for 8–10 minutes, or until the edges are golden brown.
- Remove from oven and cool for about 5 minutes before moving to a cooling rack.
Notes
- For intense mint flavor, use peppermint extract in addition to (or in place of) the vanilla extract.
- To prevent the cookies from spreading too thin, chill the dough for at least 30 minutes before baking.
- Store cookies in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 25
- Sodium: 100
- Fat: 10
- Saturated Fat: 6
- Unsaturated Fat: 3
- Carbohydrates: 25
- Fiber: 1
- Protein: 2
- Cholesterol: 20