Andes Mint Chocolate Chip Cookies
Soft and chewy cookies loaded with bits of chocolate mint, then drizzled with more mint chocolate.
Ingredients
- 2 cups butter very soft
- 1 ½ cups sugar
- 2 cups brown sugar
- 3 eggs
- 2 tsp vanilla
- 6 cups flour
- 1 ½ tsp salt
- 1 ½ tsp baking soda
- 20 oz Andes baking chips divided (2 bags)
- 1 cup mini semi sweet chocolate chips
Instructions
- Cream butter and sugars in a large mixing bowl till creamy and light. Add eggs and vanilla and beat until well combined.
- Whisk together flour, salt, and soda. Stir into wet ingredients. Set aside about 1/2 cup of the Andes baking chips. Add the remaining baking chips and the chocolate chips. Stir till just combined.
- Cover dough and let chill for at least an hour, overnight is better. The mint flavor really improves as it chills!
- Roll dough into 1 1/2″ sized balls and place on lightly greased or silpat lined cookie sheets. Bake at 350° for about 12 minutes. Let sit on pans for 3-5 minutes, then remove to cooling racks.
- Melt the remaining baking chips and drizzle over the cookies.
Nutrition
Serving: 1gCalories: 247kcalCarbohydrates: 32gProtein: 3gFat: 12gSaturated Fat: 8gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 27mgSodium: 161mgPotassium: 56mgFiber: 1gSugar: 21gVitamin A: 225IUCalcium: 16mgIron: 2mg
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