I LOVE Andes mints. They are probably my favorite chocolate candy. There is something classic about the combination of mint and chocolate, so why not pair it with another classic like chocolate chip cookies. Voila – Andes Mint Cookies.
I started with my basic chocolate chip recipe – that I have yet to post because although chocolate chip cookies are fabulous and a classic, there are soooo many cookie recipes to try out there I can never bring myself to make them so instead I adapt them. I didn’t make a New Year’s resolution this year, so maybe I’ll make it my resolution to make and post a classic chocolate chip cookie in 2015. We’ll see, no one keeps resolutions anyway.
Here’s what you need:
I actually used actual Andes mints and chopped them up. I know they make Andes baking chips but I wanted the rustic chunks. Feel free to grab the chips if you want – it’s certainly quicker.
Start by adding the sugars, softened butter and Crisco to your mixer and creaming them together on medium speed.
I had just read in Tory’s Pure Vanilla
Cream it all together until light and fluffy.
Then add the eggs.
Mix together the dry ingredients and add them next.
Finally, stir in the chopped Andes mints just until mixed.
Chill the dough for about an hour. If it’s longer than that and gets too stiff just let it sit on your counter for about 10-15 minutes.
Drop by tablespoonful onto parchment lined (or ungreased) cookies sheets.
Bake at 350 degrees for 8-10 minutes. Cool on pan for 1-2 minutes then transfer to a wire rack to cool completely.
I made these at the deer shack this year. I made the dough in advance and just put it into plastic containers. Then when I was ready to bake a batch let the dough sit at room temperature for about 10 minutes before scooping onto the cookie sheet. The smell of fresh cookies baking out at the deer shack – about the only thing better would have been fresh venison on the grill.
- ¼ c butter
- ¾ c Criso (I use butter flavor)
- ¾ c sugar
- ¾ c brown sugar
- 2 eggs
- 1 t vanilla
- 2-1/4 c flour
- 1 t baking soda
- 1 t salt
- 1 bag Andes mints, unwrapped and roughly chopped (about 2 cups)
- Cream Crisco, butter, sugars, and vanilla on medium speed until light and fluffy. Beat in eggs one at a time.
- Mix together the flour, baking soda, and salt. Stir into the creamed mixture. Stir in the chopped Andes mints.
- Chill for at least 1 hour.
- Preheat oven to 350 degrees. Line cookie sheets with parchment paper.
- Drop dough by tablespoonfuls onto cookie sheets. Bake for 8-10 minutes until lightly golden. Cool for 1-2 minutes on baking sheet before transferring to wire rack to cool completely.
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