Andes creme de menthe chunk cookies
'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!
Prep Time15 mins
Cook Time10 mins
Chilling time1 hr
Total Time25 mins
- 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.
Store cookies in an airtight container at room temperature or in the refrigerator. They will last several days.
Source: Barely adapted from a recipe from the back of an Andes creme de menthe baking chips package