Soft Andes Mint Chocolate Chunk Cookies
Ingredients
The cookie dough
-
½
cup
unsalted butter, softened to room temperature
-
¾
cup
packed light brown sugar
-
½
cup
granulated sugar
-
1
large
egg
-
1
large
egg yolk
-
1
teaspoon
pure vanilla extract
-
¾
teaspoon
baking soda
-
1
teaspoon
baking powder
-
1
teaspoon
salt
-
2 ¼
cups
all-purpose flour (spooned & leveled)
-
2
teaspoons
unsweetened cocoa powder
The mix-ins
-
2
cups
chopped Andes Mints OR Andes Mints Creme de Menthe Baking Chips
-
¼
cup
milk (if needed)
Instructions
- Preheat the oven to 350°F (177°C).
- Cream together the butter and sugars using an electric mixer.
- Add the egg and egg yolk, mixing well after each addition, then mix in the vanilla extract.
- In a separate bowl, whisk together the baking soda, baking powder, salt, flour, and cocoa powder.
- Gradually add the dry ingredients to the wet mixture, mixing until combined.
- Fold in the chopped Andes Mints by hand.
- Drop rounded tablespoonfuls of dough onto an ungreased baking sheet.
- Bake for 10-12 minutes until the edges are slightly browned.
- Let the cookies cool on the baking sheet for 2-3 minutes before transferring to a wire rack.
Nutrition Facts (estimated)
Servings
36 cookies
Calories
150
Total fat
7g
Total carbohydrates
22g
Total protein
2g
Sodium
200mg
Cholesterol
30mg
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