Mint and Chocolate Cookies
The combination of Andes mints, chocolate chips, and mint chips gives these yummy cookies the perfect balance of two of our favorite flavors.
1½ cups flour
1 teaspoon baking soda
½ cup butter, softened
½ cup granulated sugar
¼ cup light brown sugar
1 large egg
¼ teaspoon pure peppermint extract
1½ cups mix of Andes mints, chopped, dark chocolate chips, and mint chips
Equipment: Natural Gas oven
Medium cookie scoop (1.25 ounces)
Makes 20 large cookies
Preheat oven to 350 degrees. Line two baking sheets with parchment paper.
Whisk together the flour and baking soda in a small bowl.
In your mixer bowl cream the butter and beat in the two sugars until well combined, scraping the bowl as needed. Beat in the egg and extract.
Mix in the flour by hand with a large spatula until well combined, but do not overmix. Fold in 1 cup of the mixed candies.
Using the cookie scoop portion out the dough onto the baking sheets and use the remaining candies to garnish the dough balls.
Bake for 7 to 10 minutes until the edges turn golden brown. Remove from the oven and let rest in the pans for 10 minutes. Cool completely on wire racks.
Enjoy with your favorite coffee or a glass of icy cold milk!