Double Chocolate Andes Mint Cookies are chewy and rich, with both minty Andes mint candy bits and chocolate chips baked into a soft, chocolate cookie.
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‘Tis the season…
To swarm the blog with cookies.
Fa la la la la.
La la la la.
Are we ready for the holidays? Are we ready for peppermint everything? Are we ready for a cookie swap? I am, I’m super excited! The holiday season always gets me pumped but when fall has passed, the pumpkins are put away and the Christmas tree is set up in our family room I get so giddy. But now I’m not the only one.
Greyson is at the age where he is all about the holiday season, he knows exactly what is going on and he wants to enjoy every. single. bit. of the holiday season. From a Labor Day picnic at the park, to Halloween trick or treating, community service work with our church, watching Thanksgiving Day parade, now he’s having us watch holiday movies with him almost every night. I’m enjoying this with all my heart, I love that he loves the holidays. I told him that we’ll be seeing Santa at one of the (very insanely overdone) malls in December and he’s been on his extra-best behavior in hopes of staying on Santa’s good side.
Which is why there are so many cookies coming around this year, haha! We’ve been baking cookies, giving them away at church, to friends, to Brian’s co-workers, just cookies flying out of here thanks to my little helper! And these double chocolate Andes mint cookies have been a fave this season.
Andes mints, or Andes’ candies as I used to call them, have been one of my favorites for years. They’re little minty chocolate candies that are just sooo good. They are like a candy version of the Girl Scouts’ Thin Mints. And I love me some Thin Mints.
So imagine, these double chocolate Andes mint cookies are like thin mints meet a double chocolate chip cookie. The cookie itself is rich and chocolatey, soft and chewy, then you have chocolate chip cookies, then you have the Andes Creme de Menthe Baking Chips mixed in with all that goodness. I know I can find them at Walmart in the baking aisle all year round, but during the holidays they are literally in all the grocery stores.
I definitely suggest chilling this dough, because if you don’t, it will spread thin and won’t be chewy and soft, like it’s supposed to be.
If you’re looking for a no-chill, gotta have it now cookie, check out these sugar cookies. They’re my favorite when I’m having a serious cookie craving.
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- ½ cup unsalted butter (1 stick), room temperature
- ½ cup granulated sugar
- ½ cup dark brown sugar packed
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ½ cup Cocoa Powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 2 Tbsp. milk or heavy whipping cream
- 1 cup Andes Creme de Menthe Baking Chips or chopped Andes Mints
- 1/2 cup semi-sweet chocolate chips
- Preheat the oven to 350˚ F.
- Line 2 baking sheets with parchment paper or silicone baking mats. In a large bowl, cream the butter and both sugars together well until fluffy. Add in egg and vanilla extract.
- In a separate large bowl, whisk together the flour, cocoa powder, baking soda, and salt. Add the dry ingredients into the wet ingredients, one cup at a time, with a rubber spatula until just incorporated. The dough will look and feel a little dry, this is when you mix in the milk and fold in the Andes baking chips and chocolate chips.
Let dough chill for a minimum of 1 hour to overnight.
- Using a small cookie scoop or a spoon to roll about 2 tablespoons of dough into balls, place cookie dough on the baking sheets.
Bake 10 minutes. Let cool on the baking sheets for about 5 minutes, then transfer to a wire rack to cool completely.
- Keep in an air-tight container for 3-4 days.
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