1 c. unsalted butter, softened ▢1 c. brown sugar ▢3/4 c. sugar ▢2 tsp. vanilla extract ▢1 egg ▢1 egg yolk ▢2 3/4 c. all-purpose flour ▢1 tsp. cornstarch ▢1 1/4 tsp. baking soda ▢1 1/4 tsp. salt ▢2/3 c. Andes mints, chopped about 21 mints ▢1/2 c. mint chips ▢1/4 c. semisweet or bittersweet chocolate chunks about 2 ounces


Step - 1

Combine the butter, sugars, and vanilla in the bowl of a stand mixer (or a large mixing vessel using a hand mixer) for one minute. Gradually incorporate the eggs while combining in between each addition.    

Whisk together the flour, cornstarch, baking soda, and salt in a medium mixing basin.  

Step - 2

Reduce the mixing speed to low and incorporate the dry ingredients progressively. Beat until a pliable dough forms, or until just combined. Utilizing a spatula, incorporate the chocolate pieces, mint chips, and mints.

Step - 3

Refrigerate for a minimum of one hour while covered. Grate the oven to 350 degrees. Bakeries should be lined with silicone pastry mats or parchment paper.  

Step - 4

To bake the cookies, form dough spheres using a standard-sized cookie scoop (approximately 1.5 tablespoons). Transfer the items to the prepared pages, ensuring that a minimum of 2 inches is left between each item.  

Step - 5

Bake for 10 to 12 minutes, turning the baking sheet around halfway through the cooking time. When the edges of the cookies have turned a golden brown color, remove them from the oven. After 3 to 4 minutes of cooling on the pan, transfer the cookies to a wire rack to chill completely.  

Step - 6

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