Day 5: Soft Andes Mint Chocolate Chunk Cookies.
These cookies have the word “soft” in the title for a reason. That’s exactly what they are! The chocolate flavor is quite subtle, as is the mint.
If I were to make them again, I’d increase the amount of cocoa powder and use dark cocoa powder instead of regular. That would enhance the mint chips.
I’d also put in some mint extract just for kicks. 
Don’t they look tasty?
Recipe from Sally’s Baking Addiction and makes 3 dozen cookies
Day 5: Soft Andes Mint Chocolate Chunk Cookies
Ingredients
- 1/2 cup (1 stick) unsalted butter, softened to room temperature
- 3/4 cup light brown sugar
- 1/2 cup sugar
- 1 egg
- 1 egg yolk
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 2 1/2 cups all purpose flour
- 2 tsp unsweetened cocoa powder
- 2 cups chopped Andes Mints OR Andes Mints Creme de Menthe Baking Chips
Directions
- Preheat oven to 350 degrees.
- Cream together the butter and sugars on medium speed. Add the egg, then the egg yolk, mixing for about 1 minute after each addition. Mix in the vanilla extract.
- Slowly add in the baking soda, baking powder, salt, flour, and unsweetened cocoa powder until combined.
- By hand, fold in the Andes Mints.
- Drop by rounded tablespoons onto ungreased baking sheet or silicone mat. Bake for 10-12 minutes until sides slightly begin to brown.
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