Peppermint patties and Andes mints are some of my favorite candies, I love the refreshing mint flavor . I was actually just thinking the other day that I can’t believe I haven’t tried making some mint chocolate chip ice cream. But, before I start working on mint ice cream, I have to share the recipe for these amazing mint cookies. The cookies come out soft and chewy and full of the Andes mint flavor.
This recipe uses Andes Baking Chips; I was able to find them easily at the local grocery store, but if you can’t find them in your area you could coarsely chop some Andes mints and use those instead.
- 2⅔ cup sifted all-purpose flour
- 1 tsp. baking soda
- 1 tsp. baking powder
- ½ cup salted butter, room temperature
- ¾ cup dark brown sugar
- ½ cup sugar
- 2 tsp. vanilla extract
- 2 eggs
- 1 package (10 oz.) Andes Baking Chips
- Extra Andes Baking Chips to top the cookies (optional)
- In a medium sized bowl, whisk together the flour, baking soda and baking powder then set aside.
- Use a mixer to cream the butter, dark brown sugar and sugar. Add the vanilla and eggs and stir until combined.
- Slowly add the flour mixture and Andes Baking Chips, stir until just combined. Cover the bowl with plastic wrap and refrigerate for about an hour.
- After the dough has chilled, preheat the oven to 350 degrees. Use a medium sized cookie scoop (about 1½ tablespoons) and place the cookies on a non-stick baking pan. Slightly flatten each ball.
- Bake for about 8-10 minutes being careful not to over bake the cookies. If desired, sprinkle 1 tsp. of Andes Baking Chips on top of each cookie. Allow to cool for a few minutes on the pan before transferring to a wire cooling rack. Use the back of a spoon to swirl the melted Andes Chips.