Prepare to embark on a delectable journey that combines the irresistible charm of classic chocolate chip cookies with the cool, refreshing essence of Andes mints! These extraordinary cookies are not just a treat; they're a sensational experience that will transport your taste buds to a world of creamy, minty perfection. Whether you're a chocolate lover, a mint enthusiast, or simply someone who appreciates an extraordinary dessert, these Andes Creme de Menthe Chunk Cookies are about to become your new obsession.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup Andes creme de menthe baking chips
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent the cookies from sticking.
- In a large mixing bowl, cream together the softened unsalted butter, packed brown sugar, and granulated sugar using an electric mixer on medium speed until the mixture is light and fluffy. This should take about 2-3 minutes.
- Add the two large eggs, one at a time, mixing well after each addition. Then, stir in the teaspoon of vanilla extract until fully combined.
- In a separate bowl, whisk together the three cups of all-purpose flour, one teaspoon of baking soda, and half a teaspoon of salt until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can result in tough cookies.
- Gently fold in the one cup of Andes creme de menthe baking chips using a spatula or wooden spoon, ensuring they are evenly distributed throughout the cookie dough.
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading during baking.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers look set but still soft. Keep an eye on them to prevent overbaking.
- Once baked, remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes. Then, transfer them to a wire rack to cool completely.
- Enjoy your Andes Creme de Menthe Chunk Cookies with a glass of milk or your favorite beverage!
Tips
- Ensure your butter is softened but not melted for the perfect cookie texture.
- Don't overmix the dough - this can lead to tough, dense cookies.
- Use a cookie scoop for uniform cookie sizes and even baking.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to prevent breaking.
- Store cookies in an airtight container to maintain their soft, chewy texture.
- For extra minty goodness, you can sprinkle a few additional Andes chips on top of the cookies right after baking.
- These cookies freeze wonderfully - prepare a batch and save some for later!
Nutrition Facts
Calories: 180kcal
Carbohydrates: 22g
Protein: 2g
Fat: 9g
Saturated Fat: 5g
Cholesterol: 30mg
