Andes Mint Cookies

This recipe is a spin-off on a classic chocolate chip cookie. The secret ingredient - Andes Mints!

Andes Mint Cookies

Ingredients 

• 2 stick butter, softened
• 1 cup dark brown sugar
• 1/2 cup white sugar
• 1 tbsp vanilla extract
• 2 eggs
• 3 cups flour
• 1 tsp baking soda
• 1/2 tsp salt
• 4 1/2 oz Andes Mints, chopped
• 4 1/2 oz dark chocolate, chopped

In the bowl of a standmixer, beat the butter on medium high speed. Scrape down the sides of the bowl. Add the sugars. Cream the sugars and butter until fluffy on medium high speed. Scrape down the bowl and add the vanilla and eggs. Beat until combined. Add the flour, baking soda, and salt. Mix on medium low speed until flour is incorporated and slowly add the chocolate chunks.

Wrap the dough in plastic wrap and chill for at least 1 hour or until ready to bake. 

Preheat oven to 350F.

Using a small ice cream scoop, drop dough onto a greased cookie sheet leaving about 2 inches in between each cookie. Bake for 6 minutes and rotate the pans. Bake for another 6 minutes until the edges of the cookies are just golden brown. 

Remove the cookies from the oven and allow to cool for 5 to 10 minutes on the pans. Transfer the cookies to a cooling rack. 

Store in an airtight container.

Makes 3 dozen

Notes from the Chef:
-For Chocolate Andes Mint cookies, replace 1/4 cup of flour with 1/4 cup dark cocoa powder