Andes Mint Cookies
Total Time
30 minutes
Prep Time
15 minutes
Cook Time
10 minutes
Rating
4.7 out of 5 stars
(120)
Ingredients
Makes about 24 cookies
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 3 cups all-purpose flour
- 1 package (10 oz) Andes Mints, chopped
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Preparation
Step 1
Preheat your oven to 350°F (175°C).
Step 2
In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
Step 3
Beat in the eggs one at a time, then stir in the vanilla extract.
Step 4
In a separate bowl, combine the baking soda, salt, baking powder, and flour.
Step 5
Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Step 6
Fold in the chopped Andes Mints.
Step 7
Drop spoonfuls of dough onto ungreased baking sheets, spacing them about 2 inches apart.
Step 8
Bake for 8 to 10 minutes in the preheated oven, or until the edges are golden brown.
Step 9
Allow cookies to cool on the baking sheet for a few minutes before transferring to wire racks to cool completely.
Step 10
Save recipe for the next time?
Chef's notes
Ensure the butter is softened for easier mixing and better texture.
Chill the dough for 30 minutes for thicker cookies, if desired.
For a fun twist, try using different flavors of Andes Mints.
