If you’re a fan of mint and chocolate, get ready to indulge in a dessert that marries the two perfectly: Andes Mint Cookies! These cookies are soft, chewy, and loaded with layers of chocolate and refreshing mint flavors. Whether you’re baking for a holiday, a potluck, or simply craving a sweet treat, this recipe is guaranteed to delight your taste buds. Let’s dive into everything you need to know to whip up a batch of these decadent cookies.
Why You’ll Love This Recipe
Andes Mint Cookies are perfect for anyone who adores the classic combination of mint and chocolate. The recipe balances rich, semi-sweet chocolate with the cool and refreshing taste of Andes mints, resulting in a cookie that’s both indulgent and refreshing. Plus, the addition of mint-flavored fudge chunks adds an extra layer of texture and flavor.
This recipe is simple enough for beginners yet satisfying for seasoned bakers looking to add a crowd-pleaser to their repertoire. The cookies are quick to make and bake in under 15 minutes, making them ideal for last-minute gatherings or when you’re short on time.
Ingredients You’ll Need
Here’s what you’ll need to gather before getting started:
- ½ cup salted butter (1 stick, softened)
- ½ cup granulated sugar
- ½ cup light brown sugar (packed)
- 1 large egg
- ½ teaspoon vanilla extract
- 1 ¾ cups all-purpose flour
- ½ teaspoon baking soda
- ⅔ cup Andes chocolates (chopped)
- ½ cup semi-sweet chocolate chips
- ½ cup mint-flavored fudge baking chunks
Kitchen Equipment Needed
- Large mixing bowl
- Medium mixing bowl
- Hand or stand mixer
- Whisk
- Measuring cups and spoons
- Baking sheets
- Parchment paper
- Cookie scoop (1 ½ tablespoon size)
- Wire rack
Step-by-Step Instructions
1. Preheat the Oven
Preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper to prevent sticking and make cleanup a breeze.
2. Cream the Butter and Sugars
In a large mixing bowl, use a hand or stand mixer to cream together the softened butter, granulated sugar, and brown sugar. Beat until the mixture is light and fluffy, which should take about 2-3 minutes.
3. Add Wet Ingredients
Add the egg and vanilla extract to the butter mixture. Beat until just combined and creamy. Avoid overmixing, as this can affect the texture of your cookies.
4. Prepare Dry Ingredients
In a medium mixing bowl, whisk together the all-purpose flour and baking soda. This ensures the baking soda is evenly distributed throughout the dough.
5. Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet ingredients. Use a dough hook attachment if you have one, and mix until just combined. The dough should be soft but not sticky.
6. Fold in the Mix-Ins
Gently fold in the chopped Andes chocolates, semi-sweet chocolate chips, and mint-flavored fudge chunks. Make sure they’re evenly distributed for consistent flavor in every bite.
7. Scoop and Arrange Dough
Using a 1 ½ tablespoon cookie scoop, portion out the dough into balls and place them on the prepared baking sheets. Space the cookies about 2 inches apart to allow for spreading.
8. Bake to Perfection
Bake the cookies for 7-11 minutes or until the edges are lightly golden. The centers may look slightly undercooked but will firm up as they cool.
9. Cool and Enjoy
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Serve and enjoy!
Tips and Variations
- Use Unsalted Butter: If you prefer to control the saltiness, substitute salted butter with unsalted butter and add ¼ teaspoon of salt to the dry ingredients.
- Experiment with Mix-Ins: Swap out the mint-flavored fudge chunks for white chocolate chips or dark chocolate chunks for a different twist.
- Make It Gluten-Free: Use a 1:1 gluten-free all-purpose flour blend to make these cookies suitable for gluten-sensitive friends and family.
- Add a Drizzle: For an extra touch, melt additional Andes mints and drizzle them over the cooled cookies.
Storage Instructions
Room Temperature
Store the cookies in an airtight container at room temperature for up to 5 days. Place a piece of parchment paper between layers to prevent sticking.
Freezer
To freeze, place the baked cookies in a single layer on a baking sheet and freeze until solid. Transfer to a freezer-safe bag or container, and store for up to 3 months. Thaw at room temperature before serving.
FAQs
Can I make the dough ahead of time?
Yes! You can prepare the dough up to 2 days in advance. Store it in the refrigerator, covered tightly. When ready to bake, let it sit at room temperature for 10-15 minutes before scooping and baking.
Can I double the recipe?
Absolutely! This recipe doubles well if you’re baking for a crowd. Just make sure to use a larger mixing bowl and adjust baking sheets accordingly.
Why are my cookies too flat or too thick?
Flat cookies could mean your butter was too soft, or the dough was overmixed. Thick cookies might result from using cold butter or too much flour. Measure ingredients carefully and follow the instructions closely.
What pairs well with Andes Mint Cookies?
Serve these cookies with a hot cup of coffee, mint tea, or a glass of cold milk. For a festive treat, pair them with peppermint hot chocolate.
Final Thoughts
Andes Mint Cookies are a delightful treat that combines the best of mint and chocolate. They’re quick to make, versatile, and perfect for any occasion. Whether you’re baking for a holiday party or just treating yourself, this recipe is sure to become a favorite.
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