Description
Delicious Andes Mint Cookies featuring a tender whole wheat base studded with chopped Andes mints for a refreshing mint-chocolate flavor. These cookies are easy to prepare with simple ingredients and a chilling step to perfect their texture.
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 1 to 2 additional teaspoons)
Instructions
- Mix Dry Ingredients: In a medium mixing bowl, stir together the white whole wheat flour, baking powder, baking soda, salt, and espresso powder. Fold in the chopped Andes mints or baking chips evenly distributing them.
- Combine Wet Ingredients: In a large bowl, whisk together the brown sugar, granulated sugar, melted butter, and vanilla extract until evenly combined. Add the milk and whisk again until the mixture is smooth and integrated.
- Form the Dough: Gradually scatter the flour mixture over the wet ingredients. Using a wooden spoon or sturdy rubber spatula, stir until just combined—stop as soon as the flour disappears to avoid overworking the dough. If the dough feels too dry, add 1 to 2 teaspoons more milk until it holds together but is still 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 the dough into balls about 1 ½ tablespoons each (approximately 1 ½ inches across). Arrange them spaced at least 2 inches apart on the sheets. Freeze the dough balls for 30 minutes or refrigerate for 24 hours. Alternatively, refrigerate the dough in a covered bowl for 24 hours up to 3 days, then let it soften at room temperature for 10 minutes before scooping.
- Preheat Oven and Bake: Place oven racks in the upper and lower thirds and preheat to 350°F (177°C). Bake the cookie sheets on the upper and lower racks for 11 to 12 minutes, switching pan positions halfway through. The cookies will appear slightly underdone but will firm up upon cooling. You may also bake them one sheet at a time on the center rack for more even baking.
- Cool the Cookies: Remove the baking sheets from the oven and place on wire racks. Let the cookies rest on the sheet for 3 minutes before transferring them to the racks to cool completely.
Notes
- Adapted from The Ovenly Cookbook via Cookie and Kate.
- Chilling the dough enhances texture and flavor development.
- Espresso powder enhances the chocolate flavor but can be omitted if desired.
- Use parchment paper or silicone mats to prevent sticking and ensure even baking.
Nutrition
- Serving Size: 1 cookie
- Calories: 128
- Sugar: 11g
- Sodium: 120mg
- Fat: 6g
- Saturated Fat: 5g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 8mg
