Mint Chocolate Chunk Cookies
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Ingredients
24 cookies
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 1/2 cup sugar
- 1/2 cup brown sugar, packed
- 1 teaspoon vanilla extract
- 1 large egg
- 1 large egg yolk
- 1 cup chopped Andes Mints
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Preparation
Step 1
Preheat oven to 350 degrees F. Line a baking sheet with a non-stick baking mat or parchment paper; set aside.
Step 2
In a medium bowl, combine flour, baking powder, baking soda, and salt.
Step 3
In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugars on medium-high until light and fluffy, about 1-2 minutes.
Step 4
Beat in vanilla and eggs, one at a time, until well combined.
Step 5
Gradually add flour mixture to sugar mixture at low speed, beating just until incorporated.
Step 6
Gently fold in Andes Mints.
Step 7
Drop tablespoons of batter onto prepared baking sheet.
Step 8
Place into oven and bake until edges are golden brown but center is still moist, about 10-12 minutes.
Step 9
Remove from oven and cool on a wire rack.
Step 10
Save recipe for the next time?
Chef's notes
These cookies are adapted from Sally’s Baking Addiction.
Using a SILPAT® Non-Stick Baking Mat is recommended to avoid wasting parchment paper and ensure even heat transfer.
