Andes Double Chocolate Chip Mint Cookies Recipes

DOUBLE CHOCOLATE ANDES MINT COOKIES

Steps:

• Preheat the oven to 350˚ F.
• Line 2 baking sheets with parchment paper or silicone baking mats. In a large bowl, cream the butter and both sugars together well until fluffy. Add in egg and vanilla extract.
• In a separate large bowl, whisk together the flour, cocoa powder, baking soda, and salt. Add the dry ingredients into the wet ingredients, one cup at a time, with a rubber spatula until just incorporated. The dough will look and feel a little dry, this is when you mix in the milk and fold in the Andes baking chips and chocolate chips.
• Let dough chill for a minimum of 1 hour to overnight.
• Using a small cookie scoop or a spoon to roll about 2 tablespoon of dough into balls, place cookie dough on the baking sheets.
• Bake 10 minutes. Let cool on the baking sheets for about 5 minutes, then transfer to a wire rack to cool completely.
• Keep in an airtight container for 3-4 days.

ANDES DOUBLE CHOCOLATE CHIP MINT COOKIES

Steps:

• Preheat the oven to 375°F.
• In a large mixing bowl combine the sugar, brown sugar, margarine, eggs, and vanilla.
• Add the remaining ingredients, except for the mint and chocolate chips
• Drop dough by the tablespoon onto a cookie sheet.
• Cook for 8-10 minutes until golden brown.

MINT ANDES DOUBLE CHOCOLATE COOKIES

Steps:

• Preheat your oven to 375 degrees F. Line a baking sheet with parchment paper. Set aside.
• Combine the all-purpose flour, cake flour, cocoa powder, baking powder, salt, and baking soda in a medium sized bowl. Whisk together. Set aside.
• In a stand mixer fitted with the paddle attachment, combine the cold butter and sugars and beat on medium speed until light and fluffy, about 2 minutes.
• Add the whole egg and egg yolk and mix until combined. Scrape down the sides of the bowl and mix again for about 30 more seconds.
• Turn the mixer on low speed and add the dry ingredients in three separate additions, only mixing until the dry ingredients are incorporated.
• Stir in the chocolate chips and mint pieces.
• Using a 2" cookie scoop, create about 16 to 18 cookies. Bake for 7 to 10 minutes. I like the cookies to be slightly underdone, so I bake at 7 minutes. Let the cookies rest for about 10 minutes before digging in.

ANDES CHOCOLATE MINT COOKIES

Steps:

• Heat oven to 350°F.
• Over low heat, combine butter, sugar and water.
• Heat until melted and add chocolate chips until partly melted.
• Remove from heat and stir.
• Pour into large mixing bowl.
• Let stand 10 minutes to cool slightly.
• Beat in eggs one at a time on high speed.
• Reduce mixer to low speed and add flour, salt and baking soda.
• Beat until well-blended.
• Chill one hour (dough is almost liquid before chilling but hardens and is easy to shape after chilling).
• Roll into balls, place two inches apart on parchment paper-lined baking sheets.
• Bake for 10 minutes.
• Place an Andes Mint half on top.
• Allow to melt slightly and spread with a spoon.

ANDES MINT CHIP COOKIES

Steps:

• Preheat oven to 350°F.
• Raise oven rack one level above middle.
• Blend butter, sugars, baking soda, baking powder, vanilla and eggs until mixed.
• Stir in Andes baking chips.
• Add flour.
• Chill dough overnight.
• Measure out approximately 1 ounce of dough.
• Form into ball, flatten slightly.
• Place dough onto parchment lined baking sheets.
• Bake for 8-10 minutes.
• Allow to cool on pans for two minutes before removing.
• Finish cooling on wire racks.