Best 2 Andes Mint Chip Cookies Recipes

Indulge in a delightful symphony of flavors with Andes Mint Chip Cookies, a delectable treat that perfectly blends the refreshing taste of mint and the rich indulgence of chocolate chips. These cookies are a delightful combination of crisp edges and a soft, chewy center, ensuring a satisfying bite in every morsel. With three variations – classic, gluten-free, and vegan – this recipe caters to diverse dietary preferences, ensuring everyone can savor the minty-chocolatey goodness. Whether you're a fan of traditional cookies, have gluten sensitivities, or follow a vegan lifestyle, this recipe has you covered. Get ready to embark on a delightful baking journey and create these Andes Mint Chip Cookies that are sure to tantalize your taste buds and become a favorite in your cookie jar.

Check out the recipes below so you can choose the best recipe for yourself!

ANDES MINT CHIP COOKIES

Andes Mint Chip Cookies image

Make and share this Andes Mint Chip Cookies recipe from Food.com.

Provided by shmeks02

Categories Dessert

Time 33m

Yield 48 cookies, 48 serving(s)

Number Of Ingredients 9

Ingredients

1/2 cup salted butter, softened
3/4 cup dark brown sugar
1/2 cup granulated sugar
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons vanilla extract
2 eggs
10 ounces andes creme de menthe baking chips
2 2/3 cups sifted all-purpose flour

Steps:

Preheat oven to 350°F.
Raise oven rack one level above middle.
Blend butter, sugars, baking soda, baking powder, vanilla and eggs until mixed.
Stir in Andes baking chips.
Add flour.
Chill dough overnight.
Measure out approximately 1 ounce of dough.
Form into ball, flatten slightly.
Place dough onto parchment lined baking sheets.
Bake for 8-10 minutes.
Allow to cool on pans for two minutes before removing.
Finish cooling on wire racks.

Nutrition Facts : Calories 66.9, Fat 2.2, SaturatedFat 1.3, Cholesterol 13.9, Sodium 51.8, Carbohydrate 10.8, Fiber 0.2, Sugar 5.5, Protein 1

ANDES MINT CHIP SOFT FUDGY CHOCOLATE COOKIES

ANDES MINT CHIP SOFT FUDGY CHOCOLATE COOKIES image

Categories Cookies Chocolate Christmas

Yield 14 cookies

Number Of Ingredients 13

Ingredients

3/4 cup unsalted butter, softened (1 1/2 sticks)
3/4 cup light brown sugar, packed
1/4 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
1 packet instant chocolate pudding mix, about 3.7 to 3.9 ounces (not sugar-free and not 'cook & serve')
1/4 cup unsweetened natural cocoa powder
1 teaspoon instant espresso granules (optional, but recommended; brings out the chocolate flavor and does not make cookies taste like coffee)
2 cups all-purpose flour
1 teaspoon baking soda
pinch salt, optional and to taste
one 10-ounce bag Andes Creme de Menthe Baking Chips (try Walmart, Target, Amazon, regular grocery stores; mint baking chips may be substituted)
2.5 to 3 ounces dark chocolate, chopped (I used Trader Joe's 72% Pound Plus Bar)

Steps:

To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) combine the butter, sugars, eggs, vanilla, and beat on medium-high speed until creamed and well combined, about 4 minutes. Stop, scrape down the sides of the bowl, and add the pudding mix, cocoa, espresso granules, and beat on low speed until just combined, about 1 minute. Stop, scrape down the sides of the bowl, and add the flour, baking soda, optional salt, and beat on low speed until just combined, about 1 minute. Stop, scrape down the sides of the bowl, and add the Andes chips, chopped chocolate, and beat on low speed until just combined, about 30 seconds. Using a large cookie scoop, 1/4-cup measure, or your hands, form approximately 14 equal-sized mounds of dough. Roll into balls, and flatten slightly. Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 2 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading. Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet) and bake for about 10 minutes, or until edges have set and tops are just set, even if slightly undercooked and glossy in the center. Don't overbake which is easy to do with dark cookies. Cookies firm up as they cool. Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don't use a rack. Cookies are best warm and fresh, but will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months. Alternatively, unbaked cookie dough can be stored airtight in the refrigerator for up to 5 days or in the freezer for up to 6 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.

Tips:

Use high-quality chocolate chips for the best flavor. Andes Mint Chips are a great option, but you can also use semisweet or bittersweet chocolate chips.
If you don't have Andes Mint Baking Chips, you can use regular chocolate chips and add 1/4 teaspoon of peppermint extract to the dough.
Chill the dough for at least 30 minutes before baking. This will help the cookies hold their shape and prevent them from spreading too much.
Don't overbake the cookies. They should be slightly soft in the center when you take them out of the oven. If you overbake them, they will be dry and crumbly.
Let the cookies cool completely on a wire rack before storing them. This will help them to keep their shape and prevent them from becoming too soft.

Conclusion:

These Andes Mint Chip Cookies are the perfect treat for any occasion. They're minty, chocolatey, and delicious. Plus, they're easy to make and always a hit with friends and family. So next time you're looking for a sweet snack, give these cookies a try. You won't be disappointed!