When I was a kid, I absolutely loved Andes mints. I would break them in half in my mouth, and just let them melt. During a stay in the hospital when I was in high school, my great grandmother brought me a whole box of Andes mints that I could have all to myself, and that was sort of the best thing ever.
Before my fridge died, I managed to make a batch of chocolate chip cookies with chopped up Andes mints added in. They were buttery, chewy, and minty. The mint flavor is definitely present, but not overpowering, and the chocolate melts in your mouth, just the way I like it.
I took this batch of cookies to a friend’s bbq, and they were the only homemade thing on a table full of beautiful store bought cakes and cupcakes loaded with frosting and perfectly round chocolate chip cookies. I made about 50 cookies and came home with 10. Given their humble appearance, I’d say they were pretty popular.
If you love Andes mints, you must make these cookies. I’m sorry, but you really don’t have a choice. Buy yourself a box, eat half, and chop up the other half and throw them in your cookie dough. You’re welcome.Print
Mint Chocolate Chip Cookies
Classic chocolate chip cookies get a hit of mint with chopped up Andes mint candies
- Prep Time: 15
- Cook Time: 10
- Total Time: 25 minutes
- Yield: 50 1x
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup sugar
- 3/4 cup brown sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 2–1/4 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 cups chocolate chips
- 14 Andes mints (half a box), chopped
- Preheat oven to 375 and line a cookie sheet with parchment paper.
- In a large bowl, beat butter, sugar, and brown sugar together with an electric mixer for about three minutes. It should be light and fluffy.
- Continue mixing and add the eggs one at a time, followed by the vanilla until everything is completely blended.
- In a small mixing bowl, combine flour, baking soda and salt. Put your mixer on low, and slowly add in the dry ingredients. Mix until just combined.
- Add the chocolate chips and Andes mints, and mix on low for a few seconds until incorporated.
- Scoop your cookies onto your waiting cookie sheet, about two inches apart. Baking for about ten minutes or until just lightly brown on the edges. Allow cookies to cool on the baking sheet for three minutes before transferring to a wire rack to cool.
- Pack them up and share them with friends. Make everyone happy.