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
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How to Make Andes Double Chocolate Chip Mint Cookies
- Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
- 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.
- Beat in 2 large eggs and 1 teaspoon of vanilla extract until well combined.
- In a separate bowl, whisk together 2 ¼ cups all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in 1 cup semi-sweet chocolate chips, 1 cup Andes mint baking chips, and ½ cup chopped Andes mints.
- Drop rounded tablespoons of cookie dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 8-10 minutes, or until the edges are golden brown.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
36g
Fat
7g
Carbs
5g
