Thin and crispy, these Andes Mint Cookies are a delicious way to indulge in milk chocolate, mint, and buttery cookies for a delightful cookie experience.
In a bowl, whisk together the melted butter and brown sugar until smooth. Then add the egg and vanilla and whisk to combine.
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ADD & FOLD
2
Add the flour and baking soda and fold in the dry ingredients. Add the chopped andes mints and continue folding until no large lumps of flour remain.
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Transfer
3
Transfer the dough to the fridge to chill for 30 minutes.While the dough chills, preheat oven to 375°F and line two large sheet pans with parchment paper.
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SCOOP
4
Scoop 2 TBSP sized balls on the baking sheets, making sure to place them at least 3” apart —these cookies spread!
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BAKE
5
Bake for 14 minutes, or until the edges are set and golden brown. Allow the cookies to cool fully to room temperature on the tray.