Hey my friends! Anyone in the mood for some cookie inspo? You know, because I’m always happy to give it!
So today’s recipe comes with a whole lot of irony for me because I made cookies using Andes mints. Now, in case you missed it, I lived in Chile for 4 years in the actual Andes mountains and the best part is that you can’t buy Andes mints there! And now here I am, back in the Rockies and I can go to the store and buy them. Hilarious, right?
Well I think it’s pretty funny anyway. So these cookies are really just a simple variation of the classic CCC, but you can’t go wrong with that. With the cold weather and the Holiday season I wanted to make these as soon as I bought some Andes Mints recently. This was something my mom used to make around the Holidays when I was little so it’s sort of a nostalgic thing which is why I’m sharing them today.
Also, I used some Nestle Winter mix baking chips that I found at the store too and they’re simply a mix of chocolate chips and mint flavored chips, so it’s essentially the same as Andes mints, just separated. I just thought the combination with the Andes mints looked super fun and cute. You can buy both Andes Mints and the Winter Mix online.
If you haven’t gotten started on your Holiday baking yet then this is a great recipe to make, and if you have started then add it to your list for later. I’m thinking these would be a lot of fun even into the later winter months.
Which, speaking of Winter, I’m excited about finally having snow after so many years in South America for Christmas without it, but is it terrible that I’m already secretly counting down until Spring a little bit too? It’s mostly because of the lack of daylight hours, but I also miss being able to be active outside in the fresh warm air. I know you can suck it up and just bare the cold or there are gyms, but it’s never the same as a sunny day.
Hey, but either way at least baking is a great distraction from the gray days and cold weather. It’s also probably my favorite way to warm up the house!
A fun minty twist on the classic chocolate chip cookie that's great all year long, but especially during the Holidays and Winter season!
- 1 cup (2 sticks) butter, room temp
- 1 cup sugar
- 1 cup brown sugar, packed
- 2 eggs
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons vanilla extract
- 3 3/4 cups all purpose flour
- 1 -2 cups Andes mints (chopped) or Nestle Winter chocolate mint chips, or combo.
- Pre-heat oven to 350 degrees F (180 C). Cream butter and sugars together in bowl of stand mixer (or with hand mixer). Scrape sides of bowl and add eggs; beat until well combined. Add vanilla, soda, and salt then add the flour one cup at a time and beat after each addition. (If you are using a hand mixer you may have to hand stir the last cup of flour into the dough.) Stir in Andes mints or baking chips and line a cookie sheet with parchment.
- Roll the dough into balls, about 2 tablespoons each, and place about 2 inches apart on baking sheet. I like to top with some extra Andes chunks, but that's optional.
- Bake for 8 - 10 minutes until edges just start to turn golden brown. Remove from oven and cool for about 5 minutes before moving to cooling rack.