Dessertschewoutloud4.9
Andes Mint Cookies
Andes mint chocolate chip cookies have double the chocolate, taste refreshingly minty, and stay soft and chewy. They also freeze well!
👥 48 Servings⏱️ Prep & Cook: 58 min⏳ Prep: 20 min🔥 Cook: 8 min👤 Amy Dong📖 chewoutloud
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- whisk
- oven
- baking sheet
📝 Preparation Steps
1
Mix
2
Place sugars, eggs, butter, and peppermint extract in bowl of stand mixer. Mix on med-high speed until light and fluffy, about ⏱️ 4-5 min. Add eggs in one at a time, mixing just until incorporated.
large eggs (room temp)2peppermint extract2 teaspoons
3
Whisk
4
In separate bowl, combine dry ingredients: flour, baking soda, baking powder, corn starch, cocoa powder, and salt. Whisk to combine well.
baking soda1 teaspoonbaking powder1 teaspooncorn starch1 teaspoon
5
Fold dry ingredients into wet batter. Gently add in mint chips and semi-sweet chocolate chips. Form into dough ball, cover, and chill for ⏱️ 30 minutes or more.
6
Preheat oven to 350F, with rack on lower middle position.
7
Bake
8
Form 1.5 tablespoon-sized dough balls and place 2 inches apart on parchment-lined baking sheet. Bake ⏱️ 10-11 minutes*. Cookies may seem underdone, but will set nicely upon cooling.
Nutrition Facts
calories
116 kcal
fat Content
5 g
serving Size
1 cookie
fiber Content
1 g
sugar Content
11 g
sodium Content
55 mg
protein Content
1 g
trans Fat Content
0.1 g
cholesterol Content
12 mg
carbohydrate Content
17 g
saturated Fat Content
4 g
unsaturated Fat Content
1.2 g
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