Description

These Andes Mint Chip Soft Fudgy Chocolate Cookies are ultra-rich, soft, and chewy with a deep chocolate flavor and bursts of refreshing mint from Andes mint chips.

Ingredients

1 cup unsalted butter, softened
1 cup brown sugar, packed
1/2 cup granulated sugar
2 large eggs
2 tsp vanilla extract
2 cups all-purpose flour
1 cup unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
1 1/2 cups Andes mint chips (or chopped Andes mints)

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Instructions

Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
Add eggs one at a time, beating well after each addition, then mix in vanilla extract.
In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the Andes mint chips evenly throughout the dough.
Drop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake for 8–10 minutes, or until the edges are set and the centers are still soft.
Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Do not overbake; cookies will continue to set as they cool.
Chill the dough for 30 minutes if you prefer thicker cookies.
Store in an airtight container for up to 5 days for maximum freshness.