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Andes Mint Chocolate Cookies have become a beloved treat, especially during the holiday season and various special occasions. Their unique combination of rich chocolate and refreshing mint captures the essence of festive baking, making them a perfect addition to any dessert table. These cookies not only delight the palate but also evoke a sense of nostalgia for many, reminding us of the warm, comforting moments spent in the kitchen with loved ones.

Andes Mint Chocolate Cookies

Indulge in the festive joy of baking with these delicious Andes Mint Chocolate Cookies! Combining rich chocolate and refreshing mint, these treats are perfect for holiday gatherings or a sweet snack at home. With simple ingredients and easy steps, you can create cookies that are soft, chewy, and bursting with flavor. Share them with loved ones or enjoy them with a glass of milk. Bake your way to happiness! #AndesMintCookies #HolidayBaking #ChocolateMint #CookiesFromScratch #BakingJoy #SweetTreats
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Ingredients
  

1 cup unsalted butter, softened

1 cup granulated sugar

1 cup brown sugar, packed

2 large eggs

2 teaspoons vanilla extract

2 ½ cups all-purpose flour

1 cup unsweetened cocoa powder

1 teaspoon baking soda

½ teaspoon salt

1 cup Andes mint chips (or chopped Andes mints)

½ cup semi-sweet chocolate chips

Extra Andes mints for topping (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.

    Cream the Butter and Sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.

      Add Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract until fully combined.

        Mix Dry Ingredients: In another bowl, whisk together the flour, cocoa powder, baking soda, and salt until well combined.

          Combine Wet and Dry Ingredients: Gradually add the dry mixture to the wet mixture, mixing until just combined. Avoid overmixing.

            Fold in Chocolate and Mint Chips: Gently fold in the Andes mint chips and semi-sweet chocolate chips until evenly distributed throughout the cookie dough.

              Scoop and Shape: Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie.

                Optional Topping: If desired, press a quarter of an Andes mint into the center of each cookie before baking.

                  Bake the Cookies: Bake for 10-12 minutes, or until the edges are set but the centers still appear soft. The cookies will continue to firm up as they cool.

                    Cool: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.

                      Prep Time: 15 minutes | Total Time: 30 minutes | Servings: About 24 cookies