One of my favorite candies growing up were Andes. These delicious mint thins have the perfect combination of chocolate and mint. So imagine my excitement when I found a cookie recipe that uses Andes! I’ve made them a few times now and they are a nice refreshing cookie that’s not too heavy or overly-chocolate (yes, that is a thing!). Check out the recipe below…
1/2 c. salted butter, softened
3/4 c. brown sugar
1/2 c. granulated sugar
2 tsp. vanilla extract
2 large eggs
1 tsp. baking soda
1 tsp. baking powder
1 10oz or 2 4.67 oz package(s) Andes Mints, coarsely chopped*
2 2/3 c. all-purpose flour
1. Chop mint candies. I chopped each candy into roughly 6 smaller pieces. Varying sizes is fine!
2. Add butter and sugars and mix well.
3. Mix in vanilla, eggs, baking soda and baking powder.
4. Add chopped Andes.
5. Slowly mix in flour.
6. Cover bowl and refrigerate mixture for at least 1 hour.
7. Once dough has firmed, preheat over to 350F
8. Scoop or roll the dough into 1 inch balls. I found it easier to just roll them by hand since the dough firms up in the fridge. You should get 3-4 dozen cookies.
9. Back for 8-10 minutes. The bottoms of the cookies should be a light golden brown and the outside of the cookies should be slightly firmed.
*You can also use Andes Creme de Menthe Baking chips, but I haven’t been able to find any in my local grocery stores, so I’ve never tried them.
These have a big hit at barbecues and in the office! Enjoy 🙂
Source: Pinterest (of course!)