Andes Mint Cookies
User Reviews
4.9
Andes Mint Cookies
Description
Andes Mint Cookies are made by creaming together butter, sugars, eggs, and peppermint extract, then folding in a mixture of flour, cocoa powder, baking soda, baking powder, and cornstarch. The addition of Andes mint baking chips and semi-sweet chocolate chips provides bursts of chocolate-mint flavor throughout. After chilling the dough to improve texture and ease of handling, the dough is portioned into balls and baked at 350F. The cookies are slightly soft when taken out of the oven but firm up as they cool, offering a balance of chewiness and gentle crispness around the edges. This recipe yields a festive cookie with the refreshing taste of peppermint and deep chocolate notes, great for sharing or enjoying with tea or coffee.
Bake time affects texture; a shorter bake yields softer, chewier cookies while extending baking time results in crisper edges. Cooling on the baking sheet is key for final set. These cookies store well at room temperature and can be frozen for longer keeping.
Finding Andes mint baking chips may require substitution with roughly chopped Andes Creme de Menthe Thins. Dough can be prepared ahead and kept chilled for convenience.
Ingredients
- 1 ¼ cup light brown sugar tightly packed
- ¼ cup granulated sugar
- ½ cup butter softened, but not melty, salted
- 2 tsp peppermint extract
- 2 egg room temp, large
- 2 ⅔ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp corn starch
- ⅛ tsp table salt
- 3 tsp cocoa powder unsweetened, real
- 10 oz Andes mint baking chips see notes
- ½ cup chocolate chips mini ones melt better, mini, semi-sweet
Instructions
- Place sugars, eggs, butter, and peppermint extract in bowl of stand mixer. Mix on med-high speed until light and fluffy, about 4-5 min. Add eggs in one at a time, mixing just until incorporated.
- In separate bowl, combine dry ingredients: flour, baking soda, baking powder, corn starch, cocoa powder, and salt. Whisk to combine well.
- Fold dry ingredients into wet batter. Gently add in mint chips and semi-sweet chocolate chips. Form into dough ball, cover, and chill for 30 minutes or more.
- Preheat oven to 350F, with rack on lower middle position.
- Form 1.5 tablespoon-sized dough balls and place 2 inches apart on parchment-lined baking sheet. Bake 10-11 minutes*. Cookies may seem underdone, but will set nicely upon cooling.
Notes
- If Andes mint baking chips are unavailable, roughly chop Andes Creme de Menthe Thins as a substitute.
- The dough can be prepared up to a week in advance, wrapped tightly and chilled.
- Allow chilled dough to soften slightly at room temperature before shaping for easier handling.
- Bake for 10 minutes for a softer texture, 11 minutes for crisper edges, adjusting based on your oven.
- Store baked cookies in an airtight container at room temperature for several days or freeze for up to one month.
Nutrition Information
Show DetailsNutrition Facts
Serving: 48cookies
Amount Per Serving
Calories 116 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 116kcal | 6% |
| Carbohydrates | 17g | 6% |
| Protein | 1g | 2% |
| Fat | 5g | 8% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 12mg | 4% |
| Sodium | 55mg | 2% |
| Potassium | 33mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 11g | 22% |
| Vitamin A | 70IU | 1% |
| Calcium | 15mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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