Best Andes Chip Cookies Recipes

ANDES MINT CHIP SOFT FUDGY CHOCOLATE COOKIES

Steps:

• To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) combine the butter, sugars, eggs, vanilla, and beat on medium-high speed until creamed and well combined, about 4 minutes. Stop, scrape down the sides of the bowl, and add the pudding mix, cocoa, espresso granules, and beat on low speed until just combined, about 1 minute. Stop, scrape down the sides of the bowl, and add the flour, baking soda, optional salt, and beat on low speed until just combined, about 1 minute. Stop, scrape down the sides of the bowl, and add the Andes chips, chopped chocolate, and beat on low speed until just combined, about 30 seconds. Using a large cookie scoop, 1/4-cup measure, or your hands, form approximately 14 equal-sized mounds of dough. Roll into balls, and flatten slightly. Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 2 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading. Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet) and bake for about 10 minutes, or until edges have set and tops are just set, even if slightly undercooked and glossy in the center. Don't overbake which is easy to do with dark cookies. Cookies firm up as they cool. Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don't use a rack. Cookies are best warm and fresh, but will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months. Alternatively, unbaked cookie dough can be stored airtight in the refrigerator for up to 5 days or in the freezer for up to 6 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.

ANDES MINT CHIP COOKIES

Steps:

• Preheat oven to 350°F.
• Raise oven rack one level above middle.
• Blend butter, sugars, baking soda, baking powder, vanilla and eggs until mixed.
• Stir in Andes baking chips.
• Add flour.
• Chill dough overnight.
• Measure out approximately 1 ounce of dough.
• Form into ball, flatten slightly.
• Place dough onto parchment lined baking sheets.
• Bake for 8-10 minutes.
• Allow to cool on pans for two minutes before removing.
• Finish cooling on wire racks.

ANDES DOUBLE CHOCOLATE CHIP MINT COOKIES

Steps:

• Preheat the oven to 375°F.
• In a large mixing bowl combine the sugar, brown sugar, margarine, eggs, and vanilla.
• Add the remaining ingredients, except for the mint and chocolate chips
• Drop dough by the tablespoon onto a cookie sheet.
• Cook for 8-10 minutes until golden brown.

ANDES CHIP COOKIES

Steps:

• Preheat oven to 350.
• Sift together flour and baking soda in small bowl. Set aside.
• In a large bowl cream together butter, brown sugar, and granulated sugar. Beat in instant pudding mix until blended.
• Stir in eggs and vanilla.
• Blend in the flour mixture 1/2 cup at a time until blended.
• Add Andes Chips and mix.
• Drop on ungreased cookie sheet.
• Bake 10 minute All ovens vary, so observe at 9 minutes.

ANDES MINT CHIP COOKIES

Steps:

• Mix dry ingredients first, then add the vanilla, oil, and butter. Add cocoa powder and mix well. Lastly add the chocolate and mint chips. Bake at 375 degrees for 8-10 minutes.

ANDES CHOCOLATE CHIP COOKIES

Steps:

• Blend butter, sugars, baking soda, baking powder, vanilla and eggs until mixed. Stir in baking chips or chopped candy and then flour. Chill at least one hour in refrigerator. Measure out approximately 1 ounce of dough. Raise oven rack one level above middle and baking on non-stick cookie sheets. Bake at 350-degrees for approximately 8-10 minutes. Cool on pans for two minutes before removing.