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Andes Mint Chocolate Chunk Cookies Recipe

Updated on July 25, 2013
Source

Mint Chocolate Chunk Cookies

Is there a better combination than mint and chocolate? The two flavors just seem made for each other! I love trying out new cookie ideas, so I decided to create an Andes mint chocolate cookie recipe. The results were so fantastic I knew I had to share!

The sugar profile of these cookies is intentionally more similar to a sugar cookie than a chocolate chip cookie to allow the mint and chocolate flavors to shine though. The large quantities of brown sugar usually found in chocolate chip cookies are delicious, but I wanted the Andes candies to take center stage - literally. Quick, easy, and delicious, these cookies are sure to be a hit!

Ingredients for Andes Mint Cookies

  • 2 cups of flour
  • 1/2 teaspoon of baking powder
  • 1/4 teaspoon of table salt
  • 16 tablespoons unsalted butter (2 sticks) softened but not melted
  • 1 cup white sugar
  • 1/4 cup of light brown sugar
  • 1 large egg
  • 1 1/2teaspoons of vanilla extract
  • About 1 cup of chopped Andes Mint pieces
  • Additional Andes Mint candies, cut in half to make 'sails' (optional)

Andes Mint Chocolate Chunk Cookies Recipe

1. Begin by adjust oven racks to upper- and lower-middle positions and preheat your oven to 375 degrees Fahrenheit. Line two large baking sheets with parchment paper and then whisk flour, baking powder, and salt in medium bowl. Set aside for later.

Whisk the dry ingredients
Whisk the dry ingredients | Source

2. Prepare the Andes Mint candies by cutting or crushing them until you have at least 1 cup of Andes Mint pieces. You can add more, but the fairly light flavor of the cookies means that even with 1 cup, things will be minty and chocolaty! I was actually asked if I added mint extract to the cookie dough.

Chop up about 1 cup of Andes Mints.
Chop up about 1 cup of Andes Mints. | Source

3. If you want, cut additional Andes Mint candies to form sails in order to decorate the cookies. It can be difficult to cut them cleanly, and the layers like to separate. To make creating intact sails easier, use a lighter to briefly heat the blade of your knife. Then, use the hot knife to cut the candies at an angle, as shown. This will help the blade melt through the candy and will minimize cracking. You will need to reheat the blade between each cut.

Click thumbnail to view full-size
Move a lit lighter along the cutting portion of your knife to heat it.If you look carefully, you can see the slight melting!
Move a lit lighter along the cutting portion of your knife to heat it.
Move a lit lighter along the cutting portion of your knife to heat it. | Source
If you look carefully, you can see the slight melting!
If you look carefully, you can see the slight melting! | Source

4. By hand or with a mixer, beat the softened butter, white sugar, and brown sugar at medium speed until light and fluffy, scraping down sides of bowl with rubber spatula as needed. I creamed my ingredients by hand, but its way easier if you have an electric mixer! Whenever I need to scrape down the bowl's sides, I use my amazing Tovolo silicone spatula because it gets everything off!

Click thumbnail to view full-size
Creamed ingredients.
Source
Creamed ingredients.
Creamed ingredients. | Source

5. After the butter and sugars are creamed together, add the egg and vanilla. Beat them at medium speed, if you're using a mixer, or by hand until combined.

Click thumbnail to view full-size
Add the wet ingredients.Mix until just combined.
Add the wet ingredients.
Add the wet ingredients. | Source
Mix until just combined.
Mix until just combined. | Source

6. Add dry ingredients and beat at low speed until just combined, about 30 seconds, scraping down the bowl as needed.

Click thumbnail to view full-size
Source
Source

7. Carefully fold in the Andes Mint chunks, but not the sails. They will probably separate out some - this is okay.

Source

8. Wet your hands to prevent the dough from sticking and make 1" balls of dough. Place them on your prepared baking trays about two inches apart. It is tempting to make bigger cookies, but they won't cook evenly if you make them any larger than about an inch and a half. They spread a lot as they bake and then thin edges will burn before the center is finished! Then, using the palm of your hand, flatten them slightly.

Click thumbnail to view full-size
Make small-ish dough balls.Flatten them slightly with your palm.
Make small-ish dough balls.
Make small-ish dough balls. | Source
Flatten them slightly with your palm.
Flatten them slightly with your palm. | Source

9. Bake cookies until the edges are golden brown and the centers are still slightly pale. This should take 12-15 minutes, but it may take slightly more or less, depending on your oven. Allow the cookies to cool for at least three minutes on the cookie sheets and then move them to a wire cooling rack, if you have one. If not, simply lift the parchment paper off the cookie sheets to allow them to finish cooling while you bake more cookies! Make sure to use a fresh sheet of parchment paper for your next batch - reusing the paper will result scorch the paper, and maybe even cause it to catch fire.

Yum!
Yum! | Source

9. If you're adding decorative sails, wait for the cookies to cool longer than you would expect and then carefully place them in the center of the cookie. Press down slightly to let them sink into the still-soft interior. If place the sails too soon, the cookies' heat will melt them! This is still just as tasty, but not as pretty.

Source

10. Serve and enjoy!

I hope you enjoy these cookies as much as I did and, as always, please let me know if you have any questions.

Comments

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    • Lynn Savitsky profile image

      Lynn Savitzky 

      3 years ago from New Jersey

      These look delicious. Thanks for posting!

    • Natashalh profile imageAUTHOR

      Natasha 

      5 years ago from Hawaii

      =) thanks for stopping in!

    • emilyna profile image

      emilyna 

      5 years ago

      Now I am hungry!

    • Natashalh profile imageAUTHOR

      Natasha 

      5 years ago from Hawaii

      That would be awesome! Thank you! I'll try to find your hub and link back to it, too.

    • Suzie HQ profile image

      Suzanne Ridgeway 

      5 years ago from Dublin, Ireland

      Hi Natasha,

      These look yummy, love how you showed each step so clearly and love to link these cookies to my minty chocolate lip balm recipe if that is okay? Cheers for a great recipe! Up, useful, interesting, shared and pinned!

    • Natashalh profile imageAUTHOR

      Natasha 

      5 years ago from Hawaii

      Thank you for the pin and share! I really appreciate it. =) I hope you get to try them soon and enjoy!

    • Sharkye11 profile image

      Jayme Kinsey 

      5 years ago from Oklahoma

      These look wonderful! I love Andes mints! Great recipe with super photos. Bookmarking for later use, sharing, pinning, etc!

    • Natashalh profile imageAUTHOR

      Natasha 

      5 years ago from Hawaii

      Thank you and thanks for sharing!

    • Glimmer Twin Fan profile image

      Claudia Mitchell 

      5 years ago

      I love the tip for heating the knife. Awesome tip and awesome recipe. I'll be making these soon. Shared.

    • Natashalh profile imageAUTHOR

      Natasha 

      5 years ago from Hawaii

      Thank you! Getting the knife photos was a little trickier than the others =)

      Your comment really got my morning started in a positive way!

    • vespawoolf profile image

      vespawoolf 

      5 years ago from Peru, South America

      We love chocolate and mint so I'd love to try these cookies! I love the knife-heating tip for fancy cutting of mints. Your photos all turned out great and the precise instructions are very helpful. Thanks!

    • Natashalh profile imageAUTHOR

      Natasha 

      5 years ago from Hawaii

      They are delicious! I can't decide if I like them or the pretzel toffee cookies better. It's a close thing! Thanks for stopping in and I hope you get the chance to enjoy these cookies soon.

    • Monis Mas profile image

      Aga 

      5 years ago

      They look sooo good! Great job, thanks for sharing!

    • Natashalh profile imageAUTHOR

      Natasha 

      5 years ago from Hawaii

      Thank you for voting and sharing! I really appreciate it and hope you enjoy!

    • ChristyWrites profile image

      Christy Birmingham 

      5 years ago from British Columbia, Canada

      Wow, these sound and look delicious! I do love those Andres cookies so I bet they would be ones I would enjoy. Will have to try it! Vote up and sharing

    • Natashalh profile imageAUTHOR

      Natasha 

      5 years ago from Hawaii

      Hooray! I'm so glad! I put a lot of time into photographing each step and I'm thankful to know it was helpful! Thanks so much for stopping by and letting me know.

    • fitmag profile image

      fitmag 

      5 years ago

      After reading your recipe, I made last weekend Andes Mint Chocolate Chunk Cookies. They are so delicious!!!

      I don't cook very often and it was a great help to see the photographs, the consistency of the dough and the recipe step-by-step.

    • Natashalh profile imageAUTHOR

      Natasha 

      5 years ago from Hawaii

      Thanks! I try to be thorough - I'm glad my intentions worked out!

    • DDE profile image

      Devika Primić 

      5 years ago from Dubrovnik, Croatia

      You mention this to perfection step by step and it make some want to try this recipe, looks a lovely treat and so delicious with chocolate.

    • Natashalh profile imageAUTHOR

      Natasha 

      5 years ago from Hawaii

      The knife thing is kind of random, but hopefully helpful! It's a miniature making technique I applied to cooking. The cookies were delicious!

    • randomcreative profile image

      Rose Clearfield 

      5 years ago from Milwaukee, Wisconsin

      Thanks for the great knife tip! The cookies look delicious.

    • Natashalh profile imageAUTHOR

      Natasha 

      5 years ago from Hawaii

      Thanks!

    • profile image

      Lynn Huntley @ Turnips 2 Tangerines 

      5 years ago

      Looks like my kinda cookie:) Lynn @ Turnips 2 Tangerines

    • Natashalh profile imageAUTHOR

      Natasha 

      5 years ago from Hawaii

      Beth100 - I really like the lighter flavored sugars for this one because it really lets the mint take center stage. It's not bad the other way, I just enjoy how some of the mint parts sort of melt and disperse through the cookie dough!

      My Cook Book - Thanks so much and I hope you en joy!

    • Beth100 profile image

      Beth100 

      5 years ago from Canada

      My base has always been a recipe for chocolate chip cookies, but I will be trying this with the sugar cookie base. Looks and sounds delicious!

    • My Cook Book profile image

      Dil Vil 

      5 years ago from India

      Awesome this is. I love chocolate, this hub is well written with useful pics to understand better. I can't wait to try this one, great share. Thank you

    • Natashalh profile imageAUTHOR

      Natasha 

      5 years ago from Hawaii

      That would probably work, too, but I'd probably get board with the dipping and drying! I've used flamed knives to cut plastic figures before. Glad you liked the hub!

    • kitkat1141 profile image

      kitkat1141 

      5 years ago from Ontario, Canada

      These look sinfully good!! I usually heat my knife by dipping it in very hot water, then drying it on a towel. Never thought of using a flame! Great pictures in the instructions.

    • Natashalh profile imageAUTHOR

      Natasha 

      5 years ago from Hawaii

      Woohoo! Thanks for the pin and I hope you enjoy them as much as I did!

    • Careermommy profile image

      Tirralan Watkins 

      5 years ago from Los Angeles, CA

      Natasha, these cookies look so good they deserve a pin, which I've done. This is a cookie recipe I will definitely try. Thank you for sharing them!

    • Natashalh profile imageAUTHOR

      Natasha 

      5 years ago from Hawaii

      Ahaha. I dont always like all chocolate, but I do like most of it! I hope you enjoy the cookies and thanks for stopping by! They really are super delicious.

    • billybuc profile image

      Bill Holland 

      5 years ago from Olympia, WA

      Oh my goodness, you have no idea how delicious those look...or maybe you do. :) Thanks for the recipe. Chocolate is now my greatest vice and I'll happily feed it.

    • Natashalh profile imageAUTHOR

      Natasha 

      5 years ago from Hawaii

      I am so thrilled to have a venue for sharing my recipes! I can share my food with others, but it's really fun to share these things in the virtual world, too. Thanks so much for stopping by!

    • Kathryn Stratford profile image

      Kathryn 

      5 years ago from Manchester, Connecticut

      Mmmm, those look so good! I love Andes mints, so I am positive they would taste spectacular! Thanks for sharing this with us.

    • Natashalh profile imageAUTHOR

      Natasha 

      5 years ago from Hawaii

      They are so tasty! I really wouldn't add more than a cup of candies with the sails, though, or else they might get a little overwhelming for some people. I've never had too much mint, so I'd happily add more!

      Thanks for stopping in.

    • hawaiianodysseus profile image

      Hawaiian Odysseus 

      5 years ago from Southeast Washington state

      Masterfully done, Natasha! I'm singing "Andes Sails in the Sunset" over here...in between salivating for these cookies, that is!

      Aloha and grins,

      Joe

    • Natashalh profile imageAUTHOR

      Natasha 

      5 years ago from Hawaii

      Thanks so much! I love them. Writing this up made me really want to bake them again! I'd better not, though - I ate about half of them by myself last time.

    • carol7777 profile image

      carol stanley 

      5 years ago from Arizona

      Pretty difficult to go wrong with these cookies with super ingredients. I love the idea of putting the mints in the cookies. Great recipe....voting up and pinning.

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