Andes Sugar Cookies
I’ve said it before, and I’m sure I’ll say it again: chocolate and mint are the perfect holiday combo. There’s something about those two flavors together that just goes perfectly with snow and Santa Claus.
Over the years, I’ve made lots of holiday desserts based on this combination, like my Peppermint Cookie Bars and Andes Mint Brownie Bites. So naturally, I couldn’t let the holidays go by this year without putting some new twist on this favorite flavor mashup.
My first thought was to go completely over the top and add more of everything – But I also thought it could work to go in exactly the opposite direction and make a super simple cookie that would let the little touches of chocolate and mint shine through.
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The result is these Andes Sugar Cookies. They’re just a classic sugar cookie, sprinkled with Andes chips – little morsels with that chocolate-mint combo in every bite. The plain, sweet cookie makes a quiet background for these little bursts of mint and chocolate to twinkle on your tongue like Christmas lights.
So no matter how you like your cookies – less is more, or more is more – there’s a perfect Andes holiday treat for you.
Andes Sugar Cookies
Directions:
1. Preheat oven to 375 degrees F.
2. In a small bowl whisk flour, baking soda, baking powder, and salt. Set aside.
3. In a large bowl, cream butter and sugar, about 4 minutes using a hand mixer. Add egg and vanilla to butter mixture and mix together.
4. Slowly add in flour mixture, reserving 2 tablespoons of flour mixture. Do not over mix.
5. Toss Andes chips with the 2 tablespoons of flour. Reserve about 1/4 cup of chips. Stir the rest of the chips into dough until well combined.
6. To a well greased pan, add 2 tablespoons of cookie dough for jumbo cookies, or 1 ½ teaspoons for regular sized cookies. Top with additional Andes chips.
7. Bake jumbo cookies for 13-15 minutes or until edges become slightly golden brown. Bake regular cookies for 8-10 minutes. Allow to cool fully before serving.
Andes Sugar Cookies
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Ingredients
- 2 ¾ cup of flour
- 1 teaspoon of baking soda
- ½ teaspoon of baking powder
- ½ teaspoon of salt
- 1 cup of butter softened
- 1 ½ cups of sugar
- 1 egg room temperature
- 2 teaspoons of vanilla extract
- 1 cup of Andes chips plus more to topping
Instructions
- Preheat oven to 375 degrees F.
- In a small bowl whisk flour, baking soda, baking powder, and salt. Set aside.
- In a large bowl, cream butter and sugar, about 4 minutes using a hand mixer.
- Add egg and vanilla to butter mixture and mix together. Slowly add in flour mixture, reserving 2 tablespoons of flour mixture. Do not over mix.
- Toss Andes chips with the 2 tablespoons of flour. Reserve about 1/4 cup of chips. Stir the rest of the chips into dough until well combined.
- To a well greased pan, add 2 tablespoons of cookie dough for jumbo cookies, or 1 ½ teaspoons for regular sized cookies. Top with additional Andes chips.
- Bake jumbo cookies for 13-15 minutes or until edges become slightly golden brown. Bake regular cookies for 8-10 minutes. Allow to cool fully before serving.
Nutrition
Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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These cookies look simply delicious!!! I believe you forgot a step though. You say to toss the chips with 2 Tbsp. flour. You then tell us how much dough will make what size cookie. You say nothing about stiring the chips into the dough. ☺
Sorry about that! I don’t know how that got cut off. All fixed up!
Thank you! I love your website and all your tasty recipes!