Andes Mint Cookies

Growing up as a little girl, I never liked anything minty including mint chocolate chip ice cream. Gasp! I couldn’t stand it, and I tried to stay very far away from it. It’s amazing how your taste buds for certain foods changes as your get older. So many things were great, including these Andes Mint cookies.

You are in for a treat today if you are a mint fanatic, like my husband or how I am starting to be. These mint cookies are soft-baked, chewy, and loaded with chopped Andes mints. And I thought you wouldn’t be able to guess the ingredient they are loaded with. 😉


If you are a fan of the combination of mint and chocolate, you are going to love our mint chocolate chip cookies or our mint cheesecake brownies!

When I was making the cookie dough the other day, I decided to use pre-chopped Andes mints, as in their baking bits. It made it so much easier and then I chopped a few whole Andes mints and added them to the tops of each cookie. It make my life so much easier and yours too!

Ingredients

• 12 tablespoons (1.5 sticks) unsalted butter, softened at room temperature
• 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

Instructions

1. Cream together the butter, light brown sugar, and granulated sugar until lightly and fluffy with a handheld or a stand mixer.
2. Add in the egg and cream everything together.
3. Slow mix in the flour, cornstarch, baking soda, and salt until the cookie dough has formed.
4. .................................

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