Soft and Chewy, Mint Choco Chip Cookies
For the past 3-4 years, I’ve been baking these cookies and they’ve been a huge hit with all my friends, family and co-workers. I normally only bake these for the holiday season since EVERYTHING tends to have peppermint. The only difference is that this cookie has the BEST mint flavor, Andes Chocolate Mints.
I drew inspiration from this recipe from the Two Peas and Their Pod blog. So props to them! The only modification I made is reducing the granulated sugar slightly (I instead put about 1/8 cup) and switching out the chocolate chips for the Andes mints.
Ok, I’ve spoken enough about these cookies, I know what you’re here for, I don’t really read all the background information when I find recipes online either, haha! Recipe is below!
Step 1 - Get all your ingredients in order:
Ingredients
1 cup butter (softened)
3/4 cup brown sugar (loosely packed)
1/4 cup granulated sugar
1 packet of vanilla pudding (3.4 oz)
2 large eggs
1 tsp vanilla extract
2 1/4 cup flour
1/2 tsp salt
1 tsp baking soda
2 cups of chopped Andes Chocolate Mints (if these aren’t available, you can always buy regular sized Andes mints and chop them up!)
Step 2 - Mix the brown sugar, granulated sugar and butter together
Step 3 - Add the pudding mix, egg and vanilla extract. Mix until all incorporated.
Step 4 - In a separate bowl, mix the flour, salt and baking soda.
Step 5 - Gradually add the flour into the egg mixture.
(you don’t want to turn on the mixer and have flour fly out everywhere!)
Step 6 - Add the Andes Chocolate Mint chips and hand mix with a spatula/wooden spoon.
I find a wooden spoon is easier, the spatulas I have at home are weird and flimsy.
Step 7 - Cover the cookie mix with plastic (or beeswax) wrap and place in the refrigerator.
Putting the cookie mix into the fridge allows the flour to absorb some moisture, but also helps solidify the butter which reduces how much your cookies spread out while they bake.
Step 8 - Heat the oven to 365°F.
Step 9 - Once the oven has hit the target temperature, line a cookie sheet with parchment paper.
Step 10 - Use a small ice cream scoop to portion the cookies onto a cookie sheet
Step 11 - Bake the cookies for 10-12 minutes.
Step 12 - Place on a cooling rack and you’re done!
These cookies are pretty dangerous. SO many people have told me that they literally can’t stop eating them. It’s crispy on the outside, but soft and fluffy in the middle. Plus, the mint adds such a refreshing flavor that’s irresistible.
Have fun baking and enjoy! ^_^
