Andes Mints Cookies
Delightful cookies combining the rich, minty flavor of Andes Mints with a soft, chewy cookie base, perfect for any occasion.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 2 tablespoons all-purpose flour
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- ¼ cup unsalted butter, softened Ensure it's at room temperature for best results.
- ½ cup light brown sugar, firmly packed
- 1 large egg
- ½ teaspoon vanilla extract
- 1 cup chopped Andes Mints Cut into small pieces for even distribution.
Instructions
Preparation
- Preheat your oven to 350ºF (177ºC) and line a baking sheet with parchment paper.
- In a bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
- In a separate bowl, cream together the softened butter and light brown sugar until light and fluffy.
- Add the egg and vanilla extract to the butter-sugar mixture, beating until smooth.
- Gradually mix the dry ingredients into the wet mixture until just combined.
- Fold in the chopped Andes Mints.
- Drop rounded balls of dough onto the prepared baking sheet, leaving space between each.
Baking
- Bake the cookies for about 10 to 12 minutes, or until the edges are lightly golden brown.
- Let cookies cool on the baking sheet for 1 to 2 minutes before transferring to a wire rack to cool completely.
Notes
For extra flavor, consider adding a sprinkle of sea salt on top before baking.