‘Tis the season for everything mint! These refreshingly minty cookies feature Andes creme de menthe baking chunks. You’ll get a taste of chocolate mint in every bite!
Oh my gosh you guys – these cookies might be my new favorite cookie! They are perfectly crispy on the outside and soft and chewy on the inside. Plus they are made with one of my all-time favorite candies – Andes!
I was so happy to see that Andes started making baking chunks. They are small, chopped up versions of the larger Andes mints that we all love and adore. I baked with Andes mints over Thanksgiving when I made this cheesecake and just couldn’t shake off my love affair for Andes the following weeks.
We were invited to a retirement party earlier this month and got a babysitter. These cookies were the treat that I baked for her (and Addie of course) for their after-dinner treat. I also shared some with my skating friends. I would have brought these to my friend’s annual cookie exchange, but it got cancelled because she and her children came down with an illness. Maybe next year (and more Andes cookies for me!).
Andes creme de menthe chunk cookies
- 1/2 cup (1 stick) unsalted butter, room temperature
- 3/4 cup brown sugar
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons vanilla extract
- 2 eggs
- 2 and 2/3 cups cups all-purpose flour
- 1 10 ounce package Andes creme de menthe baking chips
- In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl if using a handheld mixer, cream the butter and sugars together on medium speed until light and fluffy, about 2-3 minutes.
- Add in the salt, baking soda, and baking powder until well blended. Add in the vanilla and eggs and mix well. Turn the mixer down to low and slowly add in the flour until everything is uniform.
- Add in the baking chips and stop the mixer once the chips are evenly distributed.
- Chill the bowl in the refrigerator for one hour.
- Preheat your oven to 350 degrees F. Line two baking sheets with parchment paper or silicone mats.
- Using a cookie scoop, scoop out balls of dough and place onto your prepared cookie sheet. Space each dough ball at least 2 inches apart. Repeat with remaining dough. Slightly flatten each dough ball before baking.
- Bake in your preheated oven for 8-10 minutes or until the sides are set and light golden in color. The cookies will continue to set as they cool.
- Remove the pans from the oven and allow to cool for at least 5-10 minutes before transferring to a wire rack to cool completely.