Andes Mint Chocolate Chunk Cookies Recipe
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!
Need More Chocolaty Mint Goodness?
- Minty Chocolate Lip Balm Recipe
What better combination than peppermint and chocolate for a lush homemade minty chocolate lip balm. Full of nourishing, smoothing and softening properties for the delicate lips, this combo is a must.
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.
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.
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.
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!
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.
6. Add dry ingredients and beat at low speed until just combined, about 30 seconds, scraping down the bowl as needed.
7. Carefully fold in the Andes Mint chunks, but not the sails. They will probably separate out some - this is okay.
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.
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.
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.
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.