Andes Mint Chocolate Chip Cookies

August 2, 2020

Andes Mint Chocolate Chip Cookies

 


Tiffany AngelaAuthorTiffany AngelaCategoryDifficultyBeginner


Yields24 Servings
Prep Time30 minsCook Time30 minsTotal Time1 hr


Ingredients
 1 cup unsalted butter (room temperature)
 ¾ cup white granulated sugar
 1 ½ cups golden brown sugar
 1 large egg + 1 large egg yolk
 2 tsp vanilla extract
 ½ tsp peppermint extract
 2 ½ cups all-purpose flour
 1 tsp baking soda
 1 tsp salt
 17.60 oz dark chocolate (Trader Joe's Pound Plus Dark Chocolate), cut into small chip-sized pieces
 24 Andes chocolate candies

Directions
1

In a separate bowl, whisk the flour, baking soda, and salt together. Set aside.

2

Chop the dark chocolate bar into chip size pieces and set aside. Unwrap and break each Andes chocolate candy in half and set aside.

3

Preheat oven to 350°F. Using the paddle attachment of the standing mixer, cream the butter and both sugars together until very light and airy (about 5 minutes), starting on low speed then increasing to a medium speed (speed 4) once the sugars are incorporated. Scrape down the sides a few times during the process to make sure everything is evenly incorporated.

4

Add in the egg, egg yolk, vanilla extract, and peppermint extract. Mix until entire mixture is evenly distributed. Remember to scrape down the sides to make sure it's all incorporated.

5

Slowly add the dry ingredient mixture (flour, baking soda, salt) in thirds and mix until just combined. Do this on a low speed so a bunch of flour doesn't fluff up! Try not to over mix. Once the flour mixture is incorporated, stop mixing. Then, add in the chopped dark chocolate and mix until evenly distributed in the dough.

6

Line baking sheets with parchment paper. Using an ice cream scoop (~3 tbsp), scoop balls of dough onto the sheet or a separate plate until all the dough is used up. Place all the scooped dough into the fridge for 10 minutes, then you can start baking!

7

Place each ball of dough on a the lined baking sheet, leaving plenty of space between each cookie as they will spread when baking. (On a large baking sheet, I can fit about 9-12 cookies). Leave the remaining dough in the fridge until you are able to bake them.

8

Bake each tray in the oven for ~12 1/2 minutes. Then, quickly take the tray out and put two half pieces of Andes chocolate candies on top around the middle of the cookie. Immediately place the tray back into the oven for 2 more minutes. Remove the tray after and bang on a sturdy countertop about 5 times, which helps the melted chocolate spread a little. Let the cookies cool on the tray for 10 minutes until they set and don't break apart when you try to lift them with a spatula. Be careful and slow when pushing your spatula underneath and transfer the cookies to a cooling rack to completely cool.

9

Repeat steps 7 and 8 until refrigerated dough is all baked. Try to resist the urge to eat the cookies until they are completely cool. Enjoy!

Ingredients

Ingredients
 1 cup unsalted butter (room temperature)
 ¾ cup white granulated sugar
 1 ½ cups golden brown sugar
 1 large egg + 1 large egg yolk
 2 tsp vanilla extract
 ½ tsp peppermint extract
 2 ½ cups all-purpose flour
 1 tsp baking soda
 1 tsp salt
 17.60 oz dark chocolate (Trader Joe's Pound Plus Dark Chocolate), cut into small chip-sized pieces
 24 Andes chocolate candies

Directions

Directions
1

In a separate bowl, whisk the flour, baking soda, and salt together. Set aside.

2

Chop the dark chocolate bar into chip size pieces and set aside. Unwrap and break each Andes chocolate candy in half and set aside.

3

Preheat oven to 350°F. Using the paddle attachment of the standing mixer, cream the butter and both sugars together until very light and airy (about 5 minutes), starting on low speed then increasing to a medium speed (speed 4) once the sugars are incorporated. Scrape down the sides a few times during the process to make sure everything is evenly incorporated.

4

Add in the egg, egg yolk, vanilla extract, and peppermint extract. Mix until entire mixture is evenly distributed. Remember to scrape down the sides to make sure it's all incorporated.

5

Slowly add the dry ingredient mixture (flour, baking soda, salt) in thirds and mix until just combined. Do this on a low speed so a bunch of flour doesn't fluff up! Try not to over mix. Once the flour mixture is incorporated, stop mixing. Then, add in the chopped dark chocolate and mix until evenly distributed in the dough.

6

Line baking sheets with parchment paper. Using an ice cream scoop (~3 tbsp), scoop balls of dough onto the sheet or a separate plate until all the dough is used up. Place all the scooped dough into the fridge for 10 minutes, then you can start baking!

7

Place each ball of dough on a the lined baking sheet, leaving plenty of space between each cookie as they will spread when baking. (On a large baking sheet, I can fit about 9-12 cookies). Leave the remaining dough in the fridge until you are able to bake them.

8

Bake each tray in the oven for ~12 1/2 minutes. Then, quickly take the tray out and put two half pieces of Andes chocolate candies on top around the middle of the cookie. Immediately place the tray back into the oven for 2 more minutes. Remove the tray after and bang on a sturdy countertop about 5 times, which helps the melted chocolate spread a little. Let the cookies cool on the tray for 10 minutes until they set and don't break apart when you try to lift them with a spatula. Be careful and slow when pushing your spatula underneath and transfer the cookies to a cooling rack to completely cool.

9

Repeat steps 7 and 8 until refrigerated dough is all baked. Try to resist the urge to eat the cookies until they are completely cool. Enjoy!

Andes Mint Chocolate Chip Cookies

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