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–+ servings

Double Chocolate Mint Cookies

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Bakery-style double chocolate mint cookies made with Andes baking chips, chilled dough, and large 2-ounce portions. Bake after chilling or directly from frozen.
Prep Time 20 minutes
Cook Time 12 minutes
Chill Time 1 hour
Servings 16

Ingredients

  • 1 10-ounce package Andes baking chips, divided
  • 1/2 cup unsalted butter softened
  • 1/2 cup firmly packed brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 1 3/4 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon kosher salt

Instructions

  • Melt half of the Andes baking chips in 30-second intervals, stirring between each interval, until smooth. Set aside to cool until just warm.
  • In a separate bowl, whisk together the flour, baking soda, and salt. Set aside.
  • Mix the softened butter, brown sugar, and granulated sugar until smooth and lightly creamy. Add the egg and vanilla and mix until incorporated.
  • Stir the melted mint chocolate mixture into the butter mixture until evenly combined.
  • Add the flour mixture and mix just until no dry flour remains. Do not overmix.
  • Fold in the remaining Andes baking chips until evenly distributed.
  • Portion the dough into 2-ounce balls and place on a parchment-lined tray. Refrigerate for 30 to 60 minutes before baking.
  • Heat the oven to 375°F. Bake for 11 to 13 minutes, until the edges are set and the centers remain soft. To bake from frozen, add 1 to 2 minutes.
  • Cool. Cool the cookies on the baking sheet for 5 minutes before transferring to a wire rack.

Notes

  • Chilling improves dough handling and final texture.
  • Slight underbaking gives the best soft-center finish.
  • The dough may be baked after chilling or directly from frozen.
  • To freeze, freeze portioned dough balls until firm, then transfer to a freezer container or bag.
  • For best results, bake these cookies large, using 2-ounce portions.