Description
These Andes Mint Chip Soft Fudgy Chocolate Cookies are a dream for mint chocolate lovers! Soft and chewy with a deep chocolate flavor, they’re studded with chunks of Andes mints and chocolate chips. Perfect for the holidays or anytime you need a rich, indulgent treat.
Ingredients
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1/2 cup (1 stick) unsalted butter, softened
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1/2 cup granulated sugar
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1/2 cup light brown sugar, packed
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1 large egg
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1 tsp vanilla extract
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1 cup all-purpose flour
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1/2 cup unsweetened cocoa powder
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1/2 tsp baking soda
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1/4 tsp salt
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3/4 cup Andes Creme de Menthe baking chips or chopped Andes mints
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1/2 cup semi-sweet chocolate chips
Instructions
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Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
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Cream butter and sugars: In a large mixing bowl, beat the butter, granulated sugar, and brown sugar together until light and fluffy.
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Add egg and vanilla: Beat in the egg and vanilla extract until combined.
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Mix dry ingredients: In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt.
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Combine: Gradually add the dry ingredients to the wet mixture. Mix until a soft dough forms.
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Add mix-ins: Fold in the Andes mint chips and chocolate chips.
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Scoop and bake: Scoop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
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Bake: Bake for 8–10 minutes, or until edges are set but centers are still soft. Let cookies cool on the pan for 5 minutes before transferring to a wire rack.
Notes
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Chill the dough for 30 minutes before baking for extra thick cookies.
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Press a few extra mint chips on top of each dough ball before baking for bakery-style looks.
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Store in an airtight container at room temp for up to 5 days or freeze for longer storage.