ANDES MINT CHIP SOFT FUDGY CHOCOLATE COOKIES
Steps:
- To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) combine the butter, sugars, eggs, vanilla, and beat on medium-high speed until creamed and well combined, about 4 minutes. Stop, scrape down the sides of the bowl, and add the pudding mix, cocoa, espresso granules, and beat on low speed until just combined, about 1 minute. Stop, scrape down the sides of the bowl, and add the flour, baking soda, optional salt, and beat on low speed until just combined, about 1 minute. Stop, scrape down the sides of the bowl, and add the Andes chips, chopped chocolate, and beat on low speed until just combined, about 30 seconds. Using a large cookie scoop, 1/4-cup measure, or your hands, form approximately 14 equal-sized mounds of dough. Roll into balls, and flatten slightly. Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 2 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading. Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet) and bake for about 10 minutes, or until edges have set and tops are just set, even if slightly undercooked and glossy in the center. Don't overbake which is easy to do with dark cookies. Cookies firm up as they cool. Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don't use a rack. Cookies are best warm and fresh, but will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months. Alternatively, unbaked cookie dough can be stored airtight in the refrigerator for up to 5 days or in the freezer for up to 6 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.
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Abdull Kahar
[email protected]Mint chocolate lovers will love these cookies!
Ben Houghton
[email protected]These cookies are delicious and easy to make. I will definitely be making them again.
anahera scott
[email protected]I'm so glad I found this recipe. These cookies are a new favorite in my house.
Gigi X
[email protected]These cookies are the perfect treat for a hot summer day.
Shaaban Shuabu
[email protected]I love the way the Andes Mint Chips melt in my mouth.
Malia Scott
[email protected]These cookies are a nice change from the traditional chocolate chip cookie.
alone Sky
[email protected]I'm not usually a fan of mint chocolate, but these cookies are amazing.
Shahjhan Rind
[email protected]These cookies are so good, I can't stop eating them!
Tyra Fredericks
[email protected]These cookies are perfect for a party or a holiday gathering.
Golam Rabbani
[email protected]I love the mint chocolate combination in these cookies.
Keyonna Dillard
[email protected]These cookies are delicious! The Andes Mint Chips give them a unique and refreshing flavor.
Tohen islam
[email protected]These cookies are a great way to use up leftover Andes Mints.
Alan Griffin
[email protected]I followed the recipe exactly and the cookies turned out perfectly. They're soft, chewy, and full of flavor.
Toyin Malcolm
[email protected]These cookies are the perfect balance of minty and chocolatey. They're not too sweet, and the Andes Mint Chips add a nice crunch.
King Shaq
[email protected]Love!!
mirza saif
[email protected]These cookies are so easy to make, even my kids can help. The dough comes together quickly and the cookies bake up in just 10 minutes.
Asiime destin
[email protected]I made these cookies for a party and they were a huge hit! Everyone loved the unique Andes Mint flavor.
william kanduthu
[email protected]These Andes Mint Chip Soft Fudgy Chocolate Cookies are the perfect combination of minty and chocolatey goodness. They're soft, chewy, and full of Andes Mint Chips in every bite.