Andes Mint Cookies

Andes Mint Cookies

makes 3 dozen cookies

1/2 cup (1 stick) unsalted butter, softened to room temperature

3/4 cup light brown sugar

1/2 cup sugar

1 egg

1 egg yolk

1 tsp vanilla extract

3/4 tsp baking soda

1 tsp baking powder

1 tsp salt

2 cups and 1/4 cups all-purpose flour

2 tsp unsweetened cocoa powder

2 cups chopped Andes Mints 

1/4 cup milk (if needed, see note)

Preheat oven to 350 degrees.  With an electric or stand mixer fitted with a paddle attachment, cream together the butter and sugars on medium speed. Add the egg, then the egg yolk, mixing for about 1 minute after each addition.  Mix in the vanilla extract.

In a separate bowl, whisk together the baking soda, baking powder, salt, flour, and unsweetened cocoa powder.  Add 1/2 of the dry ingredients to the wet.  Mix for about 1 minute on low speed.  Add the rest of the dry ingredients and mix on low speed until combined. By hand, fold in the Andes Mints.

Drop by rounded tablespoon-fuls* onto ungreased baking sheet or silicone mat. Bake for 10-12 minutes until sides *slightly* begin to brown.  I took mine out of the oven at exactly 10 minutes.  Allow to cool on the baking sheet for 2-3 minutes and transfer to a wire rack.

*The dough is very, very thick and should come together easily.  However, if it is TOO thick to handle, add up to 1/4 cup milk before adding the Andes Mint Chips

*If making larger cookies, I suggest dropping dough by 1/4 cup measurements and shaping into a ball.  Bake for 11-12 minutes.

© Sally’s Baking Addiction 2012 recipe & photos