Andes Mint Cookies
These Andes Mint Cookies are soft inside, crispy outside, and have a perfect balance between mint, chocolate and vanilla flavors. It is the perfect dessert idea to celebrate St. Patrick’s Day!
Prep Time10 minutes mins
Cook Time10 minutes mins
Total Time20 minutes mins
Course: Dessert
Cuisine: American
Servings: 16 cookies
Calories: 130kcal
- ½ cup unsalted butter softened
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 large egg room temperature
- 1 tablespoon whole milk room temperature
- 1 teaspoon vanilla extract
- 1 ¼ cup all purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup Andes Crème De Menthe Thins chopped
Preheat the oven to 350°F, line a baking sheet with parchment paper and set aside.
Using a stand mixer with a paddle attachment, beat unsalted butter, brown sugar and granulated sugar on a medium/high speed for a couple of minutes, until it is smooth and creamy.
Add an egg, whole milk and vanilla extract and mix it again until smooth consistency.
In a separate bowl sift together all-purpose flour, baking soda, baking powder, and salt. Add half of the dry ingredients to the wet ingredients and mix it on low speed for about a minute. Add the rest of the dry ingredients and mix it until well combined. Fold in chopped Andes Crème De Menthe Thins.
Using a 1 ½ tablespoon ice cream scoop or a regular tablespoon, shape the dough into balls and place them on a baking sheet few inches apart. Bake for about 10 minutes at 350°F or until the edges are slightly golden brown. When the cookies are done, let them sit on the baking sheet for about 10 minutes, then remove them to a wire rack.
Serving: 1cookie | Calories: 130kcal | Carbohydrates: 17g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 26mg | Sodium: 84mg | Potassium: 23mg | Fiber: 1g | Sugar: 10g | Vitamin A: 192IU | Calcium: 15mg | Iron: 1mg