Soft Andes Mint Chocolate Chip Cookies

Soft Andes Mint Chocolate Chunk Cookies via Sally's Baking Addiction

makes 3 dozen cookies

• 1/2 cup (1 stick) unsalted butter, softened to room temperature
• 3/4 cup light brown sugar
• 1/2 cup sugar
• 1 egg
• 1 egg yolk
• 1 tsp vanilla extract
• 3/4 tsp baking soda
• 1 tsp baking powder
• 1 tsp salt
• 2 cups and 1/4 cups all-purpose flour
• 2 tsp unsweetened cocoa powder
• 2 cups chopped Andes Mints OR Andes Mints Creme de Menth Baking Chips
• 1/4 cup milk (if needed, see note)

Preheat oven to 350 degrees. With an electric or stand mixer fitted with a paddle attachment, cream together the butter and sugars on medium speed. Add the egg, then the egg yolk, mixing for about 1 minute after each addition. Mix in the vanilla extract.
In a separate bowl, whisk together the baking soda, baking powder, salt, flour, and unsweetened cocoa powder. Add 1/2 of the dry ingredients to the wet. Mix for about 1 minute on low speed. Add the rest of the dry ingredients and mix on low speed until combined. By hand, fold in the Andes Mints.
Drop by rounded tablespoon-fuls* onto ungreased baking sheet or silicone mat. Bake for 10-12 minutes until sides *slightly* begin to brown. I took mine out of the oven at exactly 10 minutes. Allow to cool on the baking sheet for 2-3 minutes and transfer to a wire rack.
*The dough is very, very thick and should come together easily. However, if it is TOO thick to handle, add up to 1/4 cup milk before adding the Andes Mint Chips
*If making larger cookies, I suggest dropping dough by 1/4 cup measurements and shaping into a ball. Bake for 11-12 minutes.

© Sally’s Baking Addiction 2012 recipe & photos