Description
These Soft Andes Mint Chocolate Chunk Cookies combine the classic richness of chocolate chunks with the refreshing coolness of Andes mint chocolates, resulting in a chewy, soft cookie with a perfect balance of minty and chocolate flavors. Ideal for mint chocolate lovers, these cookies are a delightful treat for any occasion.
Ingredients
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 3/4 cup unsalted butter, melted and slightly cooled
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 1 large egg plus 1 egg yolk, at room temperature
- 1 1/2 teaspoons vanilla extract
Add-ins
- 6 ounces Andes mint chocolates, chopped (about 48 pieces from one standard Andes package)
- 1 to 1 1/4 cups semi-sweet chocolate chunks
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until well combined. Set aside.
- Cream Butter and Sugars: In a large mixing bowl, combine the melted unsalted butter, light brown sugar, and granulated sugar. Whisk together until the mixture is smooth and creamy.
- Add Eggs and Vanilla: Add the egg, egg yolk, and vanilla extract to the butter-sugar mixture and whisk until fully incorporated and the batter is smooth.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing gently with a spatula or wooden spoon just until the flour is incorporated. Avoid overmixing to keep cookies tender.
- Fold in Chocolates: Gently fold in the chopped Andes mint chocolates and semi-sweet chocolate chunks until evenly distributed throughout the dough.
- Portion Dough: Using a medium cookie scoop or tablespoon, drop cookie dough balls about 2 inches apart onto prepared baking sheets to allow spreading.
- Bake Cookies: Bake in the preheated oven for 10-12 minutes, or until the edges are set and lightly golden but the centers still look soft. The cookies will continue to set as they cool.
- Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For extra mint flavor, chill the dough for 30 minutes before baking.
- Do not overbake; cookies should be soft in the center for the best texture.
- You can substitute Andes mints with mint chocolate chips if Andes are unavailable.
- Store cookies in an airtight container at room temperature for up to 5 days.
