The same chocolate and minty freshness of an Andes mint, but in cookie form, these Andes mint cookies are equally refreshing as they are comforting. The after-dinner mint becomes an after-dinner dessert to enjoy after a hearty meal or, frankly, whenever. Brown sugar cookie dough gets speckled with Andes creme de menthe baking chips for the refreshing effect of the mint-layered chocolate candy. Pair this Andes mint cookie recipe with a cold glass of milk or a scoop of vanilla ice cream for a mint chip-like combination.
Ingredients for Andes Mint Cookies
- Butter:Â Softened butter creamed with brown sugar and granulated sugar until light and fluffy ensures these cookies have a soft, tender consistency when baked. Don’t shortcut the creaming stage, as the mixture should turn pale in color and creamier the longer it’s whipped.
- Brown sugar and granulated sugar: Brown sugar contains molasses, giving these cookies a warm, deeply sweet flavor. Meanwhile, granulated sugar adds even more sweetness to the cookie dough.
- Eggs:Â Eggs act as a key binding agent in this recipe. To promote a smoother, more even texture, allow the eggs to come to room temperature before creaming with the butter.
- Vanilla extract: A small amount of vanilla extract gives the cookie dough a mild, warming scent that complements the mint and chocolate in this recipe.
- All-purpose flour: Slowly incorporate the flour mixture into the wet ingredients, which helps prevent lumps from forming in the dough. If the flour seems compacted, sift it before incorporating it.
- Baking powder and baking soda: These two ingredients act as leavening agents for the cookies to maintain their chewy texture as they bake.
- Salt:Â In dessert recipes, a small amount of salt goes a long way as it helps balance the sweetness of the sugars while enhancing the chocolate and minty notes in the cookie dough.
- Andes creme de menthe baking chips: The key ingredient in this recipe, Andes creme de menthe baking chips, is the mini version of the classic candy ideal for baking these Andes mints cookies.
Directions
Step 1: Make the cookie dough
Preheat the oven to 350°F. In a large bowl, cream the butter and sugars until light and fluffy, five to seven minutes. Beat in the eggs and vanilla. In another bowl, whisk the flour, baking powder, baking soda and salt; gradually beat into the creamed mixture. Stir in the baking chips.
Step 2: Bake the cookies
Drop the dough by rounded tablespoonfuls 3 inches apart onto greased baking sheets. Bake for 10 to 12 minutes or until light brown. Remove them from pans to wire racks to cool.
Andes Mint Cookies Variations
- Use regular-size Andes Chocolate Mints: If you can’t find the baking chip version of Andes Chocolate Mints, chop the regular-sized chocolate thin mints using a knife until they are roughly the same size as the baking chips.
- Add peppermint extract: Add a small amount of peppermint extract to the dough for an even more pronounced mint flavor. Keep in mind that a little goes a long way, so be sparing.
- Add white chocolate chips: In addition to the mint chocolate chips, add a handful of white chocolate chips for added sweetness and creaminess.
How to Store Andes Mint Cookies
Allow the cookies to cool before storing them in an airtight container at room temperature for two to three weeks.
Can you freeze Andes mint cookies?
We suggest freezing the raw cookie dough tightly wrapped or in an airtight container for 8 to 12 months. Check out this guide for tips on freezing cookies to ensure they remain as fresh as possible.
Andes Mint Cookies Tips
What can I substitute for Andes peppermint baking chips?
The Andes Chocolate Mints in this recipe can easily be swapped for other alternatives, such as white chocolate chips and crushed candy canes or other store-bought green mint baking chips that offer the same refreshing effect.
Is there a difference between baking chips and chocolate chips?
Baking chips tend to contain higher amounts of cocoa butter than chocolate chips, giving them a creamier consistency than the latter. This recipe calls for baking chips rather than chocolate chips. However, in a pinch, chocolate chips are perfectly fine to use.
Can I use mint extract instead of peppermint?
Although Andes Mint Chocolate contains peppermint—which gives them their refreshing effect—mint extract is generally a mixture of spearmint and peppermint. Ultimately, it’s up to you whether or not you enjoy the flavor of spearmint in your cookie recipe, too. That is, if you decide to add this extract to your recipe in the first place; it’s optional.
