Great for a potluck, an afternoon snack, or just a feel-like-baking type of day, these chewy, silver-dollar-sized Andes Mint Chip Cookies are addictive bites of heaven.
In my opinion, one of the best things about going out to restaurants is the after dinner mint, especially when that mint is an Andes Mint (Andes Crème De Menthe).
After dinner out one evening, I was inspired by my after dinner Andes mint. I came home wanting to create a simple and sweet treat that would make a suitable substitute for an after dinner mint but a satisfying snack all the same.
It doesn’t get any simpler than chocolate chip cookies and with Andes Crème De Menthe baking chips, you can enjoy bites upon bites of Andes mint heaven!
I used my all-time favorite chewy chocolate chunk cookies recipe. It produces a delectable and chewy cookie and doesn’t require any chilling before baking! With a slight tweak of the recipe, the recipe made for the perfect base for these Andes Mint Chip Cookies.
How to Make Andes Mint Chip Cookies
As with most standard drop cookie recipes, first combine the dry ingredients. In this case, whisk together flour and baking soda.
Then, cream the butter and sugars until fluffy.
Make sure the butter is at room temperature and cut into cubes. Use the paddle attachment of your stand mixer and beat the butter with the sugars on medium high.
At first, the butter and sugar will be clumpy and will pull away from the sides of the bowl. Keep on beating until the mixture begins to stick to the bowl and becomes fluffy.
Next, scrape down the sides of the bowl and reduce the speed to low. I find that a rubber spatula works best for scraping down the bowl. Add the egg and vanilla.
Slowly add the flour mixture, scraping down the sides in between each addition.
To finish off the cookie dough, turn off the mixer and fold in the chocolate chips and Andes Creme De Menthe baking chips by hand using a rubber spatula.
Use a 1 ½ tablespoon cookie scoop to shape the dough into balls. Using 1 ½ tablespoons of dough makes the cookies the perfect silver-dollar size. Feel free to use a larger scoop if you’d like the cookies larger.
Finally, bake them just until the edges are golden brown and let them cool on the pan. The residual heat from the pan will finish cooking the cookies and get them to the perfect chewy consistency.
More Sweet Treats Using Andes Mint
Mint Chocolate Poke Cake
Chocolate and Mint Mini Cheesecakes
Andes Mint Cheesecake Dip
Andes Mint Chip Cookies
Ingredients
- 1 3/4 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 cup unsalted butter, room temperature
- 2 tablespoons granulated sugar
- 3/4 cup light brown sugar, packed
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup bittersweet chocolate chips
- 1/2 cup Andes Creme De Menthe Baking Chips
Instructions
- Preheat oven to 350°F and line two baking sheets with parchment paper or silicone mat.
- In a medium bowl, whisk together the flour and baking soda until combined. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugars on medium-high speed until fluffy.
- Reduce the speed to low and add the egg and vanilla. Off the mixer and scrape down the sides.
- With the mixer on low speed, add the flour mixture in three additions just until combined, scraping down the sides in between each addition. Off the mixer and fold in the chocolate chips and Andes Creme De Menthe baking chips by hand.
- Drop dough of 1 1/2 tablespoons each onto the prepared baking sheet, spreading 2 inches apart. Bake the cookies for 9 to 10 minutes, just until the edges are crisped and golden brown. Allow to cool on the baking sheet. Enjoy while warm or allow to cool completely.
Notes
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Oh yeah this one is gonna happen at our house for sure. Thank you for a great idea!