Andes Mint Cookies – Soft-baked and chewy! The perfect cookies for Christmas and perfect for gifting cookies in a jar for the holidays!
- 12 tbsp (1.5 sticks) unsalted butter, softened at room temperature
- ¾ cup light brown sugar, packed
- ¼ cup granulated sugar
- 1 large egg
- 2 cups all-purpose flour
- 2 tsp cornstarch
- 1 tsp baking soda
- ½ tsp salt
- 1 cup Andes Creme De Menthe Baking Chips
- 5 Andes Cream De Menthe Thins, chopped into chunks
-
Cream together the butter, light brown sugar, and granulated sugar until lightly and fluffy with a handheld or a stand mixer.
-
Add in the egg and cream everything together.
-
Slow mix in the flour, cornstarch, baking soda, and salt until the cookie dough has formed.
-
Fold in the Andes Creme De Menthe baking chips.
-
Wrap the cookie dough in plastic wrap and store in the refrigerator at for least 3 hours or up to 72 hours.
-
Preheat oven to 350 degrees. Line a cookie sheet with parchment paper or a silicon baking mat.
-
Scoop 1.5-2 tablespoons of cookie dough onto the cookie sheet and bake for 9-11 minutes.
-
Remove from oven and allow the cookies to cool for 2 minutes, and then transfer to a cooling rack.
Nutrition estimated is based upon the brands I used. Yours may vary depending on brands.