Background: My son, Carter, always joins me in the kitchen and is a great help! He has been wanting to create his own cookie recipe for awhile now. It makes sense that he combined his favorite flavors together, chocolate and mint, to make this delicious, soft, chewy cookie. We hope you enjoy!
- 1 cup granulated sugar
- 1 ½ cups packed brown sugar
- 1 ½ cups butter, softened
- 1 tablespoon pure vanilla extract
- 1 tablespoon peppermint extract
- 3 eggs
- 4 cups all-purpose flour
- 2 teaspoons baking soda
- ½ teaspoon salt
- 1 cup semi-sweet chocolate chips
- 2 – 4.67 packages Andes Creme De Menthe Thins
- Preheat oven to 375 degrees.
- In a large bowl, use an electric mixer to cream together the granulated sugar, brown sugar and butter. Add in vanilla, peppermint extract and eggs, beat to combine.
- Coarsely chop your Andes mint thins and set aside.
- In another large bowl, sift together flour, baking soda and salt. Slowly add the flour mixture to the butter mixture and beat to combine. Stir in the chocolate chips and Andes mint pieces with a spoon.
- Drop dough by rounded spoonfuls on a cookie sheet lined with parchment paper. For best results, I recommend using a 2-tablespoon cookie scoop. I think that is key to making the perfect drop cookies.
- Bake for 8 to 10 minutes, or until just lightly golden brown. Allow to cool for two minutes then transfer to a wire cooling rack.
A perfect meal for my son is our Three Cheese Mac & Cheese followed by these cookies!
[…] create a delicious spread of cookies or your St. Patricks Day celebration also try Carter’s Ande Mint Cookies and Birthday Suprise Cookies using green […]
[…] This recipe is easily adaptable and able to meet your celebration’s needs, like Carter’s Andes Mint Cookies. […]
[…] make a stunning holiday snack bar, consider making and displaying Carter’s Andes Mint Cookies, Puppy Chow, Maple Pecan Cookies, and Seven Layer […]