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Andes Mint Cookies
Andes Mint Cookies are soft and chewy chocolate chip cookies with lots of minty flavor.
Servings
18
Ingredients
2
cups
all-purpose flour
1
tablespoon
cornstarch
1
teaspoon
baking soda
1/2
teaspoon
salt
3/4
cup
unsalted butter,
softened
3/4
cup
packed light brown sugar
1/2
cup
granulated sugar
1
large
egg
2 1/2
teaspoons
vanilla extract
1
cup
chopped andes mints
3/4
cup
semi-sweet or milk chocolate chips
Instructions
Whisk together flour, cornstarch, baking soda, and salt in a medium bowl.
Using a stand mixer or hand-held mixer, beat butter and both sugars until creamy.
Mix in egg and vanilla extract.
Add half the flour mixture and beat until fully mixed in. Beat in the remaining flour mixture.
Stir in Andes mints and chocolate chips.
Cover dough with plastic wrap and refrigerate for at least 2 hours or overnight.
Preheat oven to 350 degrees and line 2 baking sheets with parchment paper.
Shape into 1 1/2-inch balls and place them spaced out on the prepared baking sheets. Bake for 11 to 13 minutes or until golden around the edges.
Let cool for a few minutes on baking sheets and then remove to a wire rack to cool completely.
Nutrition
Calories:
220
kcal