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Andes mint chocolate chip cookies fresh from the oven

Andes Mint Chocolate Chip Cookies

Indulge in these delightful Andes Mint Chocolate Chip Cookies, featuring a refreshing burst of mint and the irresistible crunch of chocolate chips, perfect for any festive occasion.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups flour Provides a soft and chewy texture.
  • 1 teaspoon baking soda Gives cookies the perfect lift.
  • 1 teaspoon cornstarch For a tender and soft crumb.
  • 0.25 teaspoon salt Enhances flavors and balances sweetness.
Wet Ingredients
  • 0.5 cups butter (room temperature) Adds moisture and flavor.
  • 0.25 cups brown sugar Brings depth and a hint of caramel.
  • 0.5 cups sugar Adds sweetness and creates crunch.
  • 1 large egg Binds the ingredients together.
  • green food coloring To capture classic minty essence.
Mix-Ins
  • 1 cup Andes mints (finely chopped) Addictive chocolate-mint flavor.
  • 0.5 cups mini chocolate chips Extra chocolatey goodness.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, cornstarch, and salt until well combined.
  3. In a large bowl, beat together the room-temperature butter, brown sugar, and granulated sugar with an electric mixer until light and fluffy, about 2-3 minutes.
  4. Add the egg and a few drops of green food coloring to the butter-sugar mixture and beat until smooth.
  5. Slowly pour the flour mixture into the wet ingredients and mix until combined.
  6. Gently fold in the chopped Andes mints and mini chocolate chips, reserving a pinch of each for topping.
  7. Scoop out the dough with a tablespoon and roll into balls, placing them on the lined baking sheet with 2 inches apart.
  8. Press the tops of the cookie dough balls slightly and sprinkle with reserved candy.
Baking
  1. Bake in the preheated oven for 8-10 minutes, until the edges begin to brown and centers stay soft.
  2. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack.

Notes

For thicker cookies, chill the dough for 30 minutes before baking. Ensure your baking soda is fresh for the best rise. Add a drop of peppermint extract for extra mintiness.