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Easy Kid-Approved Chocolate Mint Cookies with Andes Chips

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These chocolate mint cookies with Andes chips are quick, easy, and perfect for family baking. With crackly tops and melty mint pockets, they’re a crowd-pleaser that comes together in under 30 minutes using simple pantry ingredients.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 3/4 cup (150g) light brown sugar, packed
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon peppermint extract
  • 2 1/4 cups (280g) all-purpose flour
  • 1/2 cup (50g) unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups (270g) Andes Crème de Menthe baking chips
  • 1/4 cup Andes chips for topping (optional)

Instructions

  1. Cream the butter and sugars: In a large mixing bowl, beat the softened butter with granulated sugar and brown sugar on medium speed until light and fluffy, about 3 minutes. Scrape down the sides of the bowl once halfway through.
  2. Add the eggs and extracts: Crack eggs into a small bowl first, then add them one at a time to the butter mixture, beating well after each addition. Add vanilla extract and peppermint extract, mixing on low until just combined.
  3. Whisk the dry ingredients: In a separate medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
  4. Combine wet and dry: Gradually add the flour mixture to the butter mixture, mixing on low speed in three additions, scraping down the sides after each. Stop mixing as soon as the last streaks of flour disappear.
  5. Fold in the Andes chips: Using a rubber spatula, gently fold in 1 1/2 cups of Andes baking chips until evenly distributed. Reserve 1/4 cup for topping if desired.
  6. Chill the dough: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes (up to 3 days).
  7. Preheat and prepare: About 10 minutes before baking, preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  8. Scoop and top: Use a 1.5-tablespoon cookie scoop to portion dough into balls. Place on prepared baking sheets about 2 inches apart. If using reserved chips, press 3-4 onto the top of each dough ball.
  9. Bake: Bake one sheet at a time on the middle rack for 10-12 minutes. Edges should be set but centers still slightly underdone and puffy. For softer cookies, bake 10 minutes; for crisper edges, bake 12 minutes.
  10. Cool properly: Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely.

Notes

Don’t skip chilling the dough—it prevents excessive spreading. For best results, use room temperature ingredients. Cookies taste even better the next day as flavors meld. Store in an airtight container at room temperature for up to 7 days. Freeze unbaked dough balls or baked cookies for up to 3 months.

Nutrition

Keywords: chocolate mint cookies, Andes chips cookies, easy cookie recipe, kid-approved cookies, mint chocolate chip cookies, brownie mix cookies, quick dessert, family baking

Find it online: https://cookluma.com/easy-kid-approved-chocolate-mint-cookies-with-andes-chips/