Ingredients
Scale
- 1 cup butter, softened
- 1 1/2 cups brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1 cup semi-sweet chocolate chips
- 12 ounces mint chips (reserve 1/4 cup for topping)
- 4 ounces Andes Creme de Menthe Thins (about 3/4 cup, reserve 1/2 cup for topping)
Instructions
- Preheat oven to 385°F. Line baking sheets with parchment paper.
- In a large mixing bowl, cream together butter, brown sugar, and granulated sugar for 4 minutes, or until light and fluffy.
- Add eggs and vanilla extract and mix for 1 minute longer.
- Fold in flour, baking soda, and salt. Do not overmix.
- Fold in chocolate chips, mint chips (reserve some for topping), and 1/4 cup of Andes mint thins. Stir together.
- Scoop dough onto prepared baking sheets, spacing at least two inches apart. Lightly roll into balls for a smooth look.
- Bake for 9-10 minutes, or until edges are lightly golden. Remove from oven and immediately sprinkle with reserved mint chips and Andes thins.
- Let cookies cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
For extra chewiness, slightly underbake the cookies. Reserve some mint chips and Andes thins for topping after baking for a fresh minty flavor. Store cookies in an airtight container for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 9 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 220
- Sugar: 18
- Sodium: 120
- Fat: 10
- Saturated Fat: 6
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 1
- Protein: 2
- Cholesterol: 30