Andes Mints Cookies bring a delightful twist to traditional cookie recipes, merging the rich, chocolatey essence of these iconic mints with the comforting warmth of freshly baked cookies. These cookies are not just a treat; they’re an experience. Imagine biting into a soft, chewy cookie, only to discover the refreshing surprise of melted Andes mints, adding a perfect touch of minty flavor to each bite. Whether you’re baking for a family gathering, a holiday celebration, or simply to satisfy your sweet tooth, these cookies are sure to impress.
Why We Love This Andes Mints Cookies Recipe
You may wonder what makes Andes Mints Cookies so special. First, it’s the unique flavor combination that brings together rich chocolate and cool mint. This pairing creates a well-balanced treat that’s equally satisfying and refreshing. Second, the simplicity of the recipe means you can quickly whip up a batch with minimal effort. Lastly, the versatility of these cookies allows you to serve them at any occasion, whether it’s a cozy movie night or a festive holiday gathering. Each bite offers a burst of delightful flavors, making it hard to resist reaching for just one more.
Ingredients about Andes Mints Cookies
To make Andes Mints Cookies, you’ll need the following ingredients:
List of ingredients with measurements
- 1 cup + 2 tablespoons (135g) all-purpose flour
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ cup (57g) unsalted butter (softened to room temperature)
- ½ cup + 2 tablespoons (125g) firmly packed light brown sugar
- 1 large egg
- ½ teaspoon vanilla extract
- 1 cup chopped Andes Mints
How to Make Andes Mints Cookies Directions
Getting started with Andes Mints Cookies is simple and enjoyable. Begin by preheating your oven to 350ºF (177ºC). This initial step is crucial as it ensures your cookies bake evenly and achieve that perfect texture.
Next, grab a large baking sheet and line it with parchment paper or a silicone baking mat. This will prevent the cookies from sticking and make for easy cleanup afterward.
In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt. This dry mixture acts as the foundation for the cookies, ensuring they rise beautifully and have the perfect structure. Set this bowl aside for now.
In another medium-sized bowl, take your hand mixer or stand mixer fitted with a paddle attachment. Cream together the softened butter and light brown sugar on medium speed until the mixture becomes light and fluffy. You may need to scrape down the sides and bottom of the bowl with a spatula to ensure that all ingredients are well combined. This step is essential, as it incorporates air into the mixture, helping your cookies achieve a lovely texture.
Once your butter and sugar are well combined, add the egg and vanilla extract. Beat this mixture on medium speed until everything is incorporated, and there are no lumps. The mixture should be smooth and creamy.
Now, it’s time to bring your dry ingredients into the mix. With the mixer running on low speed, slowly add the flour mixture to the butter mixture in two additions. Be sure to mix thoroughly after each addition. This step should be done gently to avoid overmixing, which can lead to tougher cookies.
Once your dough comes together, fold in the chopped Andes Mints. Use a spatula for this, gently mixing until the mints are evenly distributed throughout the dough. The sight of those little green and brown pieces will definitely get you excited for baking!
Using a cookie scoop—like a #50 cookie scoop for standard-sized cookies—drop rounded balls of dough onto your prepared baking sheet. Leave some space between each ball, as they will spread while baking.
Bake your cookies in the preheated oven for about 10 to 12 minutes. Keep a close eye on them; the sides should just begin to brown, which is the perfect indicator that they are ready. For most ovens, 11 minutes works perfectly!
After taking them out of the oven, allow your Andes Mints Cookies to cool on the baking sheet for 1 to 2 minutes before transferring them to a wire rack. This resting period helps them firm up just a bit, so they don’t fall apart when you move them. Once they are completely cool, feel free to enjoy your fresh-baked cookies.
How to Serve Andes Mints Cookies
When it comes to serving Andes Mints Cookies, the possibilities are endless. For a delightful treat on a cozy evening, pair them with a glass of cold milk. The creaminess of the milk complements the rich chocolate and mint flavors beautifully.
Consider offering these cookies at your next gathering or holiday party as part of a dessert platter. You can even stack them in a festive jar or on a plate, making them visually appealing. A sprinkle of powdered sugar or a drizzle of chocolate on top can elevate their presentation even further.
For a fun twist, you might want to sandwich a couple of cookies together with a light mint-flavored cream or icing in between. This creates an indulgent treat that your guests will love.
Additionally, Andes Mints Cookies make for a thoughtful homemade gift. Wrap them in cellophane bags tied with colorful ribbons and you have the perfect little presents for friends and family.
Expert Tips: Andes Mints Cookies
To ensure your Andes Mints Cookies turn out perfect every time, keep these expert tips in mind.
First, make sure your butter is at room temperature before you start mixing. This ensures it combines smoothly with the sugar, giving your cookies a nice, fluffy texture.
Second, if you’re looking for an extra minty kick, consider using mint extract in addition to the vanilla extract. Just a few drops will enhance the flavor without overpowering the delicious chocolate.
When mixing in the dry ingredients, mix just until combined. Overmixing can lead to dense, tough cookies. You want the dough to be soft and slightly sticky.
If you prefer a thicker cookie, you can chill the dough for about 30 minutes before baking. This prevents the cookies from spreading too much while baking.
Lastly, keep an eye on the cookies as they bake. Every oven is different, and a minute or two can make a significant difference in their texture. Aim for lightly golden edges and a soft center.
How to Store Andes Mints Cookies
Storing Andes Mints Cookies is easy, and following the right practices will keep them fresh longer. Once your cookies have cooled, place them in an airtight container at room temperature. In these conditions, they can stay fresh for up to one week.
If you want to keep your cookies for longer, consider freezing them. To freeze, stack the cookies in an airtight container with parchment paper between each layer. They can be stored in the freezer for up to two months. When you’re ready to enjoy them, just take a cookie out and let it sit at room temperature for a bit, or warm it slightly in the microwave for that fresh-baked experience.
You can also freeze the rolled cookie dough. Shape the dough into balls and place them on a baking sheet to freeze. Once they’re frozen, transfer them to a zip-top bag. Whenever you crave freshly baked Andes Mints Cookies, simply bake the frozen dough on a baking sheet for about 11 to 13 minutes. This way, you can enjoy warm cookies anytime!
Variation of Andes Mints Cookies
While the basic Andes Mints Cookies are scrumptious on their own, consider trying these variations to mix things up.
For one, you could add a splash of green food coloring to the dough. This creates a fun visual appeal, perfect for celebrations like St. Patrick’s Day or Christmas.
If you enjoy crunchy textures, mix in some chopped nuts like walnuts or pecans along with the Andes Mints. This adds an extra layer of flavor and makes the cookies even more satisfying.
If you’re feeling adventurous, consider creating a chocolate version of the cookie base. Replace a few tablespoons of flour with unsweetened cocoa powder to make a chocolate cookie dough. The melted Andes Mints will complement the chocolate flavor beautifully.
For a festive twist during the holidays, incorporate crushed peppermint candies into the mix. This adds a delightful crunch and enhances the minty flavor, providing a refreshing crunch that everyone will adore.
FAQ
How can I ensure my Andes Mints Cookies are soft and chewy?
To achieve that soft and chewy texture, avoid overbaking the cookies. Remove them from the oven as soon as the edges turn golden. Allowing them to cool on the baking sheet for a short time will also help them maintain their soft interior.
Can I use dark chocolate mints instead of Andes Mints?
Absolutely! If you prefer a richer chocolate flavor, feel free to substitute dark chocolate mints for Andes Mints. This will create a different flavor profile while still providing a delightful treat.
What is the best way to freeze Andes Mints Cookies?
The best way to freeze them is by placing cooled cookies in an airtight container with layers of parchment paper in between. This prevents them from sticking together. When ready to eat, thaw them at room temperature or warm them slightly in the microwave.
How long can I store Andes Mints Cookies?
Andes Mints Cookies can be stored in an airtight container at room temperature for up to one week. If you freeze them, they will remain good for up to two months.
Can I make these cookies gluten-free?
Yes! You can substitute the all-purpose flour with a gluten-free flour blend. Just ensure that you choose a blend that is suitable for baking to get the best texture.
Can I add more Andes Mints for a more intense flavor?
Definitely! If you want a stronger mint flavor, feel free to add more Andes Mints to the dough. Just ensure that you can still mix the dough well without it becoming too overloaded with chocolate pieces. Enjoy your baking adventure!
Andes Mints Cookies
Ingredients
Dry Ingredients
- 1 cup all-purpose flour plus 2 tablespoons (135g)
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- ¼ cup unsalted butter softened to room temperature (57g)
- ½ cup light brown sugar firmly packed (125g)
- 1 large egg
- ½ teaspoon vanilla extract
Mix-ins
- 1 cup chopped Andes Mints
Instructions
Preparation
- Preheat your oven to 350ºF (177ºC).
- Line a large baking sheet with parchment paper or a silicone baking mat.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Mixing
- In another medium bowl, cream together the softened butter and light brown sugar with a hand mixer on medium speed until light and fluffy.
- Add the egg and vanilla extract to the butter mixture and beat until smooth.
- With the mixer on low speed, gradually add the flour mixture in two additions, mixing until just combined.
- Fold in the chopped Andes Mints with a spatula until evenly distributed.
Baking
- Using a cookie scoop, drop rounded balls of dough onto the prepared baking sheet, leaving space between each.
- Bake for 10 to 12 minutes until the edges are just beginning to brown.
- Let cookies cool on the baking sheet for 1 to 2 minutes before transferring to a wire rack to cool completely.
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