Ingredients
Method
Preparation
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually combine your dry ingredients into the wet mixture, stirring well.
- Gently fold in the chopped Andes mint candies. If using, add in chocolate chips for an extra chocolaty bite.
- Drop rounded tablespoons of dough onto ungreased cookie sheets, spacing them a few inches apart.
- Bake for 10-12 minutes or until the edges are golden brown.
- Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.
Notes
Store cookies in an airtight container at room temperature for up to a week, or freeze them wrapped tightly for up to three months. Make sure butter is softened but not melted to achieve the perfect texture. Don’t overmix the dough.