Andes Mint Chocolate Chip Cookies
Minty and chocolatey, these Andes Mint Chocolate Chip cookies satisfy a sweet minty craving every time. This recipe combines a classic cookie with the taste of a popular mint chocolate treat.
Servings: 24
Ingredients
- ¾ cup butter, room temperature
- 1 cup white sugar
- ¼ cup brown sugar
- 1 egg
- 1 tsp vanilla extract
- 1½ cups flour
- 1 Tbsp cornstarch
- ½ tsp baking soda
- ½ tsp salt
- ½ cup semi sweet chocolate chips
- ¾ cup Andes Mint Thins, chopped, measured after chopping
Instructions
- Using a stand mixer or electric mixer, cream the butter and sugar together until smooth and creamy.
- Beat in egg and vanilla, until smooth.
- Add flour, cornstarch, baking soda and salt, and stir until just combined.
- Fold in chocolate chips and Andes Mint Thins.
- Cover and refrigerate for minimum 2 hours or overnight.
- Preheat oven to 350°F and line a cookie sheet with parchment paper.
- Using a cookie scoop or tablespoon, scoop dough onto parchment paper lined cookie sheets, about 1½ inches apart.
- Bake in preheated oven for 12-14 minutes, cookies will still look a little wet in the center.
- Allow to cool 2 minutes on the cookie sheet before transferring to a wire rack to finish cooling.
- Store in an airtight container at room temperature for up to 5 days.