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
Make and share this Andes Mint Chip Cookies recipe from Food.com.
Provided by shmeks02
Categories Dessert
Time 33m
Yield 48 cookies, 48 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 66.9, Fat 2.2, SaturatedFat 1.3, Cholesterol 13.9, Sodium 51.8, Carbohydrate 10.8, Fiber 0.2, Sugar 5.5, Protein 1
ANDES DOUBLE CHOCOLATE CHIP MINT COOKIES
Make and share this Andes Double Chocolate Chip Mint Cookies recipe from Food.com.
Provided by nalyd8991
Categories Drop Cookies
Time 15m
Yield 30 cookies
Number Of Ingredients 11
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.
Nutrition Facts : Calories 108.8, Fat 4.9, SaturatedFat 1.5, Cholesterol 14.1, Sodium 82.8, Carbohydrate 16, Fiber 0.9, Sugar 9.2, Protein 1.7
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.
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Ingredients
Dry Ingredients
- All-purpose flour
- Cocoa powder
- Baking soda
- Salt
Wet Ingredients
- Butter
- Granulated Sugar
- Brown Sugar
- Eggs
- Vanilla Extract
- Milk
Extras
- Andes Mint Candies
- Chocolate Chips
Instructions
Step 1: Combine the Dry Ingredients
In a bowl, combine the all-purpose flour, cocoa powder, baking soda, and salt. Whisk the ingredients together until well combined.Step 2: Cream the Wet Ingredients
In a separate bowl, add the butter, granulated sugar, and brown sugar. Beat the ingredients together using a handheld mixer until the mixture is light and fluffy. Add in the eggs one by one, followed by the vanilla extract.Step 3: Mix Wet and Dry Ingredients
Slowly mix in the dry ingredients into the wet ingredients. Mix until all the ingredients are combined. Add in the chocolate chips and Andes Mint Candies, and mix until evenly distributed.Step 4: Chill the Dough
Using plastic wrap, cover the cookie dough and chill it for at least 30 minutes. Chilling the dough helps the cookies to hold their shape when you bake them.Step 5: Preheat the Oven and Line Up the Baking Sheets
Preheat your oven to 350°F. Line a baking sheet with parchment paper.Step 6: Shape the Dough and Bake
Scoop out a tablespoon of cookie dough and roll it into a ball using your hands. Place the dough balls on the prepared baking sheet, leaving enough space between them for the cookies to spread. Bake for about 8-10 minutes, or until the edges of the cookies are set.Step 7: Cool and Serve
Remove the baking sheet from the oven and let the cookies cool on the pan for a few minutes before transferring them to a wire rack to cool completely. Serve and enjoy!Conclusion
These cookies are a perfect combination of chocolate, mint, and sweetness. They are easy to make and can be enjoyed by anyone who loves mint and chocolate. The Andes Mint Chips in these cookies are what make them stand out and give them their unique flavor. You can enjoy these cookies during the holidays, parties, or any other time when you want a sweet treat. So follow these simple instructions, and treat yourself to a batch of Andes Mint Chip Cookies today!Ingredients
Before you begin baking, it's important to ensure that all ingredients are present and in the right amounts. The recipe for Andes mint chip cookies includes:- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 2/3 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups Andes mint chocolate chips