Andes Mint Chocolate Chip Cookie Recipe
This is the best Andes Mint Chocolate Cookie recipe ever… incredibly easy, delicious and perfectly chewy! They have quickly become our favorite mint chocolate cookie to snack on.
Servings: 20
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Ingredients
- 2 1/4 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup butter softened
- 3/4 cup brown sugar packed
- 1/4 cup granulated sugar
- 3.4 ounces vanilla instant pudding mix
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
- 3/4 cup Andes chocolate mints chopped
Instructions
- 1. Preheat the oven to 350 degrees fahrenheit. Line a baking sheet with parchment paper and set to the side.
- 2. In a large bowl, whisk together flour, baking soda and salt and set aside.
- 3. Using a stand or electric mixer, beat the butter and sugar on medium speed until light brown, at least 2 minutes. Once combined, add the pudding mix, vanilla and eggs and beat on high for 3-4 minutes.
- 4. Slowly add the dry ingredients to the wet ingredients and turn the mixer on low to start, then after 1 minute turn the mixer up to high and mix until combined.
- 5. Add chocolate chips and Andes mints and stir with a rubber spatula until mixed throughly.
- 6. Use a cookie scoop to make even dough balls and place them on the prepared baking sheet.
- 7. Bake for 10-12 minutes at 350 degrees f, or until slightly golden and the top of the cookie is set. Allow to cool on the baking sheet for five minutes then transfer the baked cookies to a wire rack to cool completely.
Nutrition
Serving: 1serving | Calories: 285kcal | Carbohydrates: 33g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Cholesterol: 45mg | Sodium: 226mg | Fiber: 1g | Sugar: 19g