Day 7 of my 12 days of cookies: Andes Mint Cookies. Why can’t I stop making different variations of mint cookies? They’re just so good. You’re either a mint chocolate fan or you’re not.
These cookies surely turned out beautifully. I would say they’re even cover-worthy. The perfect folds, the height, the clean corners.. it’s everything I look for in a cookie.
They’re plenty soft and could even be subbed with plain chocolate if you don’t want to use Andes mints. This recipe comes from Gal on a Mission.
Andes Mint Cookies
Ingredients
- 12 tablespoons (1.5 sticks) unsalted butter, softened
- ¾ cup light brown sugar, packed
- ¼ cup granulated sugar
- 1 large egg
- 2 cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup Andes Creme De Menthe Baking Chips
- 5 Andes Cream De Menthe Thins, chopped into chunks
Directions
- Cream together the butter and both sugars.
- Mix in the egg.
- Gradually stir in the flour, cornstarch, baking soda, and salt until just combined.
- Fold in the Andes Creme De Menthe baking chips.
- Cover the dough and refrigerate for at least two hours.
- Preheat oven to 350 degrees.
- Scoop 1.5-2 tablespoons of dough onto the cookie sheet and bake for 9-11 minutes.
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