Mint Chocolate Chip Cookies
Spruce up the usual chocolate chip cookies with shards of Andes mints candy.
- 1 cup 2 sticks butter, room temp
- 1 cup sugar
- 1 cup brown sugar packed
- 2 eggs
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons vanilla extract
- 3 3/4 cups all purpose flour
- 1 -2 cups Andes mints chopped or Nestle Winter chocolate mint chips, or combo.
Pre-heat oven to 350 degrees F (180 C). Cream butter and sugars together in bowl of stand mixer (or with hand mixer). Scrape sides of bowl and add eggs; beat until well combined. Add vanilla, soda, and salt then add the flour one cup at a time and beat after each addition. (If you are using a hand mixer you may have to hand stir the last cup of flour into the dough.) Stir in Andes mints or baking chips and line a cookie sheet with parchment.
Roll the dough into balls, about 2 tablespoons each, and place about 2 inches apart on baking sheet. I like to top with some extra Andes chunks, but that's optional.
Bake for 8 - 10 minutes until edges just start to turn golden brown. Remove from oven and cool for about 5 minutes before moving to cooling rack.