Andes Mint Cookies

A few days before Valentine’s, Scotty and I were walking down the candy aisle (because we clearly enjoy tempting ourselves) and ran across a box of Andes Mints. Scotty looked at me and said, “Hey, do you think you could put these in some cookies?” I had an old recipe that I got from God-knows-where in my book, so I said, “Sure!” I’m not a huge fan of Andes Mints, but the husband loves them. He said these were the best cookies I’ve ever made. I did a Google search to see who came up with this recipe to give proper credit, but I found several people claiming to have it, so I really have no idea the origin. Either way, it’s delicious. I prefer to use chocolate chips instead of Andes Mints, and both types have gotten rave reviews from friends and family lately.

Ingredients

  1. 1 stick butter, softened
  2. 3/4 cup light brown sugar
  3. 1/2 cup white sugar
  4. 1 egg
  5. 1 egg yolk
  6. 1 tsp vanilla extract (I’m generous)
  7. 3/4 tsp baking soda
  8. 1 tsp baking powder
  9. 1 tsp salt
  10. 2 1/4 cups all-purpose flour
  11. 2 tsp unsweetened cocoa powder
  12. 2 cups chopped Andes Mints or Andes Mints baking chips - OR 2 cups mini semi-sweet chocolate chips

Directions

  1. Preheat oven to 350.
  2. With an electric stand mixer, cream together the butter and sugars on medium speed. Add the egg and egg yolk, mixing for about a minute after each addition. Mix in the vanilla extract.
  3. In a separate bowl, whisk together the baking soda, baking powder, salt, flour, and unsweetened cocoa powder. Add the dry ingredients by 1/4 cup full to the wet ingredients while mixing on low speed until all is combined.
  4. By hand, fold in the Andes Mints (or chocolate chips). This will take a while, and you will get frustrated and think, “There is no way all of these will mix in to this dough,” but I promise you, keep at it for several minutes and it will all combine nicely.
  5. Drop by round tablespoonfuls onto a baking sheet lined with parchment or wax paper. Bake for ten minutes exactly and remove from oven. I like to gently whack each cookie with the back of a wooden spoon to flatten them out a bit, but Scotty thinks it’s silly. Allow to cool on the baking sheet for two-three minutes and then transfer to a plate or wire rack to completely cool. Store covered.