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Andes Mint Cookies
Recipe Author:
Anna
Who else loves those little Andes mints? 🙋🏻♀️Instead of chocolate chips in my cookies, I added chopped Andes mints. Talk about a game-changer! Check out the blog post for the recipe and to see why I use bread flour in my cookies!
5
from 1 vote
Print Recipe
Prep Time
10
minutes
mins
Cook Time
8
minutes
mins
Total Time
18
minutes
mins
Course
Dessert
Cuisine
American
Servings
36
cookies
Calories
178
kcal
Equipment
Stand mixer
Ingredients
1x
2x
3x
1 1/4
cups
bread flour
1
cup
white whole wheat flour
1
tsp
salt
1/2
tsp
baking soda
1
cup
2 sticks salted butter, at room temperature
3/4
cups
white granulated sugar
3/4
cups
lightly packed brown sugar
2
large eggs
1
tsp
vanilla extract
2
cups
andes mints broken into pieces
Instructions
Heat oven to 350 degrees.
In a medium bowl, sift flours, salt, & baking soda.
Use an electric mixer to beat in the sugars, eggs, & vanilla.
Add Andes mints.
Place heaping tablespoonfuls of the dough on a baking sheet, 2 inches apart.
Bake for 8-10 minutes until the edges are just starting to turn brown.
Cool for a few minutes on the baking sheets, remove the cookies and cool completely on a wire rack.
Serve with milk or iced coffee and ENJOY!
Nutrition
Serving:
1
g
Sodium:
137
mg
Calcium:
11
mg
Vitamin A:
171
IU
Sugar:
15
g
Fiber:
1
g
Potassium:
19
mg
Cholesterol:
23
mg
Calories:
178
kcal
Saturated Fat:
7
g
Fat:
10
g
Protein:
2
g
Carbohydrates:
22
g
Iron:
1
mg
Keyword
andes mint cookies, Cookies, dessert
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