Ingredients
- 12 tablespoons unsalted butter
- 1 cup dark brown sugar packed
- ½ cup granulated sugar
- 1 large egg
- 1 tablespoon water
- 2 teaspoons vanilla
- 2 cups all-purpose flour
- 1 teaspoon fine salt
- ½ teaspoon baking soda
- 1 ½ cups chopped Andes mints
Instructions
- Heat oven to 375°.
- Line baking sheets with silpat or parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugars together on medium-high for 5 minutes.
- Add the egg, water, and vanilla and continue to beat on medium-high until the mixture is lightened in color. To get the mixture light and fluffy you will want to beat for another 5 – 7 minutes.
- While, that’s mixing, combine the flour, baking soda, and salt in a medium bowl. Set aside.
- Add the dry mixture to the sugar mixture and mix until it’s just combined. Add in the chopped Andes mints and mix just until they’re incorporated.
- Scoop using a large scoop spacing them apart on the prepared baking sheets. I can fit 10 – 11 cookies per baking sheet which should use up all the dough.
- Bake for 11-13 minutes, until golden on the outside but still a little soft in the middle.
Servings: 18-24 cookies
Don’t roll these into balls using your hands. Rolling the dough changes the texture of the cookies and they will not look the same.