Andes Sugar Cookies
These Andes Sugar Cookies are a classic sugar cookie, sprinkled with Andes chips – little morsels with that chocolate-mint combo in every bite.
Servings: 20
Calories: 235kcal
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
Calories: 235kcal | Carbohydrates: 32g | Protein: 2g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.4g | Cholesterol: 34mg | Sodium: 192mg | Potassium: 35mg | Fiber: 0.5g | Sugar: 18g | Vitamin A: 296IU | Calcium: 11mg | Iron: 1mg