Andes Chocolate Chip Cookies

These Andes Chocolate Chip Cookies are anything but ordinary with minty chips! Learn how to make these Chocolate Chip Cookies filled with creamy, minty Andes Creme de Menthe Chips!

Can one ever have too many chocolate chip cookies? I think NOT! I honestly could eat them every day all day. Kinda how I feel about pizza and bacon.

You see chocolate chip cookies are spectacular. They are so simple. Yet, so amazing. There are millions of different versions. Some chewy, some crunchy, some puffy, some flat. The truth is I love them all. I cannot discriminate when it comes to chocolate chip cookies. Unless of course it is an invader and is truly a raisin cookie! YUCK!

I wanted to "clean" out my bakery cupboards the other day. You see it is a constant battle of me stocking up on things at the store and then there is no room to put it. My closet is like that as well. Anyways, I was making cc cookies and there was a half-opened bag of Andes chips.. you see where this is going? I threw them into a bowl of about 2 cups of dough. Therefore the cookies were bursting at the seams of chocolate. Just how a cookie should be.

Let's get to the recipe.

Jump to:

• Ingredients
• Instructions
• Craving some more Cookies
• Recipe Card
• Recipe Ratings & Comments

Ingredients

You'll need:

• Salted Butter. At room temperature, it can properly cream with the sugars.
• Granulated Sugar. The white sugar helps the cookies spread.
• Brown Sugar. The brown sugar helps the cookies stay moist and chewy.
• Large Eggs. Your eggs need to be at room temperature to properly emulsify into the butter-sugar mixture.
• Pure Vanilla Extract. The classic flavor and warmth of cookies is often from this delicious ingredient.
• All-Purpose Flour. Be careful not to over or under measure the flour.
• Baking Soda. This chemical leavening agent will help the cookies rise while baking.
• Salt. Salt helps balance the flavors.
• Chocolate Chips. I like to use Callebaut chocolate callets.
• Andes. You can use Andes Creme De Menthe Chips or Andes cut into chunks

For ingredient quantities please reference the recipe card below. On the recipe card there is a button for US or M (Metric) measurements.

Instructions

Preheat oven to 350F/180C and line the baking sheet with parchment paper or a Silpat liner.

In the bowl of an electric mixer combine the butter, and sugars until nice and fluffy, about two minutes.

Mix in the eggs, one at a time, and vanilla extract. Mix on medium-high for at least 2 minutes to create creamy goodness.

In a small bowl combine the flour, baking soda, and salt.

Slowly add the dry mixture into the wet mixture and mix until just combined. 

Mix in chocolate chips and Andes chips.

Using a medium cookie scoop, portion cookie dough balls onto the baking sheet, you can pack them tightly as they need to chill for 30 minutes. 

Bake for 11-13 minutes. Let cool on the baking tray for 5 minutes then transfer to wire rack to cool completely.

Store in an airtight container for up to 5 days.

Check out this post on my Cookie Baking Tips

Craving some more Cookies

• Mascarpone Chocolate Toffee Bars
• Guinness Chocolate Cookies
• Almond Chocolate Chunk Cookies
• Cookie Butter Sea Salt Chocolate Chip Cookies

★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!

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Recipe Card