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Mint Chocolate Chip Andes Cookie on a cutting board under green napkin
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Mint Chocolate Chip Andes Cookie

These Mint Andes Cookies are made with my favorite seasonal candy! I love the flavors and these cookies.
Prep Time15 minutes
Cook Time11 minutes
Chilling & Cooling1 hour 4 minutes
Total Time1 hour 30 minutes
Course: Dessert
Cuisine: American
Keyword: Mint Chocolate Chip Andes Cookie
Servings: 20 cookies
Author: Jennie Duncan

Ingredients

  • 1/2 cup Butter (softened)
  • 1/2 cup Brown sugar
  • 1/2 cup Sugar
  • 1 large Egg (room temperature)
  • 1/8 teaspoon peppermint extract (or to taste)
  • 1 3/4 cup All-purpose flour
  • 1/2 teaspoon Baking soda
  • 3/4 teaspoon Baking powder
  • 1/2 teaspoon Salt
  • 1 cup Andes mint baking chips

Instructions

  • Cream together butter and sugars in a stand mixer (or in a large bowl with a hand mixer) until light and fluffy. Mix in egg and peppermint extract.
  • In a separate bowl shift together flour, baking soda, baking powder, and salt. Slowly mix this add this to your mixture until combined. Fold in Andes mint baking chips. Allow to chill for 1 hour in the fridge.
  • Preheat oven to 350 degrees and prepare a baking sheet with non stick cooking spray or a baking liner. Place even balls of dough onto the baking sheet (2-3 tbsp).
  • Bake for 9-11  minutes and allow to cool on a wire rack for 3-4 minutes.

Nutrition

Calories: 170kcal | Carbohydrates: 25g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 24mg | Sodium: 138mg | Potassium: 38mg | Fiber: 1g | Sugar: 16g | Vitamin A: 177IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 1mg