I love chocolate chip cookies but they are a bit boring so I decided to take my normal cookie recipe and exchange the chocolate chips for mint chips. Last year I taught my two nieces to make these cookies and they were devoured before the end of our visit. They are soft and chewy cookies that go great with a glass of milk. I hope you enjoy them as much as we do.
Ingredients:
- 2 cups all-purpose flour
- 1.5 sticks unsalted butter, softened at room temperature
- ¾ cup brown sugar, packed
- ¼ cup granulated sugar
- 1 large egg
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup Andes Creme De Menthe Baking Chips
- ½ cup chopped walnuts (optional)
- 12 Andes Cream De Menthe or Andes Peppermint candies cut in half
Instructions:
- Mix the butter, light brown sugar, and granulated sugar until lightly and fluffy with a handheld or a stand mixer.
- Add in the egg and mix everything together.
- Slow mix in the flour, cornstarch, baking soda, and salt.
- Fold in the Andes Creme De Menthe baking chips and walnuts (optional).
- Wrap the cookie dough in plastic wrap and store in the refrigerator at for least 3 hours/up to 72 hours.
- Preheat oven to 350 degrees. Line 2 cookie sheets with a silicon baking mats.
- Using medium (2″) cookie scoop add 12 scoops onto each cookie sheet. Press one half of an Andes Mint Candy to the top of the cookie and bake for 9-13 minutes.
- Remove from oven and allow the cookies to cool and then transfer to a cooling rack.
Nutritional Info:
24 cookies, 170 calories per cookie