Description
Delight in the refreshing twist of Andes Mint Cookies, combining the rich flavors of whole wheat flour and creamy Andes Crème de Menthe Baking Chips for a perfectly soft, minty treat. These cookies feature a subtle espresso powder enhancement and a tender crumb, ideal for mint chocolate lovers seeking a balanced, luscious dessert.
Ingredients
Units
Scale
Dry Ingredients
- 2 cups white whole wheat flour or whole wheat pastry flour
- 1 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 teaspoon espresso powder (optional but delicious)
- 1 1/4 cups chopped Andes mints or Andes Crème de Menthe Baking Chips
Wet Ingredients
- 1/2 cup packed brown sugar (light or dark)
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, melted and cooled to room temperature
- 1 teaspoon vanilla extract
- 1/3 cup unsweetened almond milk or nonfat milk at room temperature (may need an additional 1-2 teaspoons)
Instructions
- Combine Dry Ingredients: In a medium mixing bowl, stir together the white whole wheat flour, baking powder, baking soda, salt, and espresso powder. Gently fold in the chopped Andes mints or baking chips to evenly distribute them.
- Mix Wet Ingredients: In a large bowl, whisk the brown sugar, granulated sugar, melted butter, and vanilla extract until well combined. Add the milk and whisk again until the mixture is smooth and homogenous.
- Form Dough: Sprinkle the flour mixture over the wet ingredients and, using a wooden spoon or sturdy rubber spatula by hand, stir to combine until just incorporated. Avoid overworking the dough. If it feels too dry, add 1 to 2 teaspoons more milk until the dough holds together but remains moist.
- Portion and Chill: Clear space in your freezer and line two baking sheets with parchment paper or silicone mats. Using a cookie scoop or spoon, portion dough into 1 ½ tablespoon portions (about 1 ½ inches across each). Arrange on baking sheets with at least 2 inches spacing. Freeze for 30 minutes or refrigerate for 24 hours. Alternatively, cover and refrigerate the entire bowl of dough for 24 hours or up to 3 days, then soften at room temperature for 10 minutes before scooping.
- Preheat Oven: Place racks in the upper and lower thirds of your oven and preheat to 350°F (177°C).
- Bake: Bake cookies on both racks for 11 to 12 minutes, switching positions halfway through. Cookies should be barely dry on top and start turning golden at the edges. They will appear slightly underbaked but will firm upon cooling. Optionally, bake one tray at a time on the center rack.
- Cool: Transfer baking sheets to wire racks and let cookies rest for 3 minutes on the sheet. Then transfer to the wire racks to cool completely.
Notes
- Recipe adapted from The Ovenly Cookbook via Cookie and Kate.
- For best texture, avoid overmixing the dough to prevent toughness.
- Espresso powder adds a subtle depth enhancing the flavors but can be omitted if preferred.
- If almond milk is used, make sure it’s unsweetened to control sugar content.
- Chilling the dough solidifies the butter, helping cookies keep shape and enhancing flavor.
- Cookies will firm up after cooling; be careful not to overbake.
Nutrition
- Serving Size: 1 cookie
- Calories: 128 kcal
- Sugar: 11 g
- Sodium: 70 mg
- Fat: 6 g
- Saturated Fat: 5 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 8 mg
