These cookies are so delicious! Andes Mints are so delicious and full of flavor. A few months ago, I made Andes Mint Cupcakes and these are just as good! If you haven’t been able to tell, cookies of all kids are my favorite so I think that I may even like these cookies better than the cupcake version!
I got the idea for these cookies back in December and I even made them for Christmas. Back then, I tried dying them green (because you know, mint..) but the color I used made them look weird and not as appetizing so I had to wait until I made them again and had better pictures to post. They did look much better this time around, however I think I may just try making them a different shade of green for St. Patrick’s Day.
These cookies are soft in the center and crunchy around the edges with chunks of Andes Mints throughout. Just by adding the mint pieces the entire cookie dough gets a nice minty flavor all the way through. Try these out if you’re tired of making a traditional Chocolate Chip Cookie, they are sure to be a crowd pleaser!
Andes Mint Cookies
- 2 1/2 Cups All-Purpose Flour
- 1 Teaspoon Baking Powder
- 1 Teaspoon Salt
- 1 Teaspoon Vanilla Extract
- 1 Cup Unsalted Butter (Softened)
- 3/4 Cup Granulated Sugar
- 3/4 Cup Brown Sugar
- 2 Eggs
- 1 Cup Andes Mints (Chopped)
1 .Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper. Set aside.
2. Combine flour, baking powder and salt in small bowl. Set aside
3. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy.
4. Add eggs one at a time, beating well after each addition.
5. Gradually beat in flour mixture. Stir in the chopped Andes Mint pieces.
6. Drop by rounded tablespoon onto a baking sheets lined with parchment paper.
7. Bake for 12-15 minutes or until golden brown. Cool on baking sheets for two minutes; remove to wire racks to cool completely.