Andes Double Chocolate Chip Mint Cookies Recipe

Ingredients for Andes Double Chocolate Chip Mint Cookies

• ¾ cup granulated sugar
• ¾ cup packed brown sugar
• 1 cup (2 sticks) unsalted butter
• 2 large eggs
• 1 teaspoon vanilla extract
• Flour
• Baking Soda
• Unsweetened Cocoa Powder
• Salt
• 1 cup semi-sweet chocolate chips, 1 cup Andes mint baking chips
• Mint Chip

How to Make Andes Double Chocolate Chip Mint Cookies

1. Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
2. In a large mixing bowl, cream together 1 cup (2 sticks) unsalted butter, ¾ cup granulated sugar, and ¾ cup packed brown sugar until light and fluffy.
3. Beat in 2 large eggs and 1 teaspoon of vanilla extract until well combined.
4. In a separate bowl, whisk together 2 ¼ cups all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
6. Stir in 1 cup semi-sweet chocolate chips, 1 cup Andes mint baking chips, and ½ cup chopped Andes mints.
7. Drop rounded tablespoons of cookie dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
8. Bake for 8-10 minutes, or until the edges are golden brown.
9. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.