If you’re in the mood for a truly sensational treat, look no further than this Andes Sugar Cookies Recipe. These cookies combine the classic buttery sweetness of sugar cookies with the magical touch of Andes mint chips, creating a melt-in-your-mouth experience that’s refreshingly minty and perfectly soft. Whether you’re baking for a special occasion or simply craving a delightful homemade cookie, this recipe promises a crowd-pleasing hit that’s as fun to make as it is to eat.
Ingredients You’ll Need
Ingredients You’ll Need
The beauty of this Andes Sugar Cookies Recipe lies in its simplicity. Each ingredient plays an essential role, from the rich butter providing tenderness to the Andes chips infusing that signature cool mint flavor. With just a handful of pantry staples, you’ll be well equipped to whip up delicious cookies that balance sweet and minty bliss.
- 2 ¾ cups of flour: The backbone of the cookie, giving structure and a soft, tender crumb.
- 1 teaspoon of baking soda: Helps the cookies rise just perfectly without becoming cakey.
- ½ teaspoon of baking powder: Adds a gentle lift for a light texture.
- ½ teaspoon of salt: Enhances the flavors and balances the sweetness.
- 1 cup of butter (softened): Adds richness and creates that luscious melt-in-your-mouth feel.
- 1 ½ cups of sugar: Brings sweetness and contributes to the cookie’s slight crisp edges.
- 1 egg (room temperature): Binds everything beautifully and adds moisture.
- 2 teaspoons of vanilla extract: Provides depth and classic warmth to the cookie’s flavor profile.
- 1 cup of Andes chips (plus more for topping): The star ingredient—a peppermint-chocolate combo that elevates these cookies to next-level deliciousness.
How to Make Andes Sugar Cookies Recipe
Step 1: Prepare Your Dry Ingredients
Start by preheating your oven to 375 degrees Fahrenheit. In a small bowl, whisk together the flour, baking soda, baking powder, and salt. This ensures an even distribution of your leavening agents and seasoning, which is key for a perfectly textured cookie.
Step 2: Cream Butter and Sugar
In a large bowl, use a hand mixer to cream the softened butter and sugar for about four minutes. This step is crucial because it incorporates air, making your cookies delightfully light and tender.
Step 3: Add Egg and Vanilla
Next, mix in the room temperature egg and vanilla extract with your creamed butter and sugar. This combination adds moisture, flavor, and that classic cookie richness that makes every bite irresistible.
Step 4: Combine Wet and Dry Ingredients
Slowly add your mixed dry ingredients into the wet mixture, holding back around two tablespoons of the flour mixture. Be careful not to over mix here; you want everything just combined to keep those cookies soft and not tough.
Step 5: Incorporate the Andes Chips
Toss your Andes chips in the reserved flour mixture to coat them lightly—this little trick prevents them from sinking to the bottom of your cookies. Stir almost all the coated chips into the dough, saving about a quarter cup for topping later on.
Step 6: Shape and Top Your Cookies
Grease your baking pan well. For jumbo cookies, drop generous 2-tablespoon portions of dough onto the pan; for regular cookies, use about 1 ½ teaspoons each. Press a few extra Andes chips on top of each cookie for that gorgeous, minty finish.
Step 7: Bake to Perfection
Bake jumbo cookies for about 13 to 15 minutes or regular-sized ones for 8 to 10 minutes, until the edges turn a lovely golden brown. Then, allow them to cool fully on the pan before serving—this step helps them set and makes them easier to handle.
How to Serve Andes Sugar Cookies Recipe
Garnishes
While these cookies are stunning on their own, you can add a festive touch by sprinkling a dusting of powdered sugar or drizzling melted white chocolate on top. These small touches create a beautiful contrast and amp up the indulgence factor.
Side Dishes
Serve your Andes Sugar Cookies alongside a warm cup of coffee, a frothy cappuccino, or even a cold glass of milk. The mint-chocolate flavor pairs wonderfully with rich, creamy drinks that balance sweetness and refresh the palate.
Creative Ways to Present
For parties or gifting, stack the cookies in a decorative tin or wrap them individually in colorful parchment paper tied with festive ribbon. You could also sandwich two cookies together with a thin layer of peppermint buttercream or chocolate ganache for a fun twist!
Make Ahead and Storage
Storing Leftovers
After baking, store your Andes Sugar Cookies in an airtight container at room temperature. They’ll stay fresh and chewy for up to a week, making it easy to enjoy these treats over several days without losing any of their magic.
Freezing
You can freeze the dough itself or the baked cookies. For dough, shape the balls, freeze on a tray, then transfer to a sealed bag for up to three months. For baked cookies, freeze in an airtight container with parchment layers to prevent sticking. Thaw at room temperature before enjoying.
Reheating
If you prefer a warm cookie, a quick 10 to 15 seconds in the microwave will soften them beautifully, highlighting that creamy butter and melted Andes chip goodness without drying them out.
FAQs
Can I substitute Andes chips with regular chocolate chips?
While regular chocolate chips work in a pinch, the unique peppermint flavor of Andes chips is what truly defines this recipe’s charm. If you want to keep that signature taste, try to find Andes chips or a similar mint-chocolate option.
How do I make jumbo cookies without baking unevenly?
For jumbo cookies, spacing is key. Place them well apart on the baking pan to allow even heat circulation. Keep an eye on the edges—they should turn lightly golden, while the center stays soft.
Can this dough be refrigerated before baking?
Absolutely! Refrigerating the dough for 30 minutes to an hour can make it easier to handle and help the cookies maintain their shape during baking.
Are these cookies gluten-free?
The traditional recipe uses all-purpose flour, so it’s not gluten-free. However, you can experiment with a gluten-free flour blend but expect slight changes in texture.
What’s the best way to prevent Andes chips from sinking?
Coating the chips in flour before mixing them into the dough helps suspend them evenly throughout the cookie, ensuring you get minty bites in every mouthful.
Final Thoughts
There’s something truly special about sharing a plate of warm Andes Sugar Cookies with friends and family. This recipe captures the perfect balance of sweet, minty, and buttery flavors in a soft, chewy cookie that’s sure to become a favorite. Give it a try—you might just find yourself returning to this Andes Sugar Cookies Recipe time and again for that comforting, irresistible treat.
Print
Andes Sugar Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 20 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Andes Sugar Cookies are a delightful twist on classic sugar cookies, infused with the rich, minty flavor of Andes chocolate chips. Soft, buttery, and perfectly sweet, these cookies are easy to make and perfect for any occasion.
Ingredients
Dry Ingredients
- 2 ¾ cups of all-purpose flour
- 1 teaspoon of baking soda
- ½ teaspoon of baking powder
- ½ teaspoon of salt
Wet Ingredients
- 1 cup of butter, softened
- 1 ½ cups of sugar
- 1 egg, room temperature
- 2 teaspoons of vanilla extract
Add-ins
- 1 cup of Andes chips, plus extra for topping
Instructions
- Preheat Oven: Preheat your oven to 375 degrees Fahrenheit to ensure it reaches the right temperature for baking your cookies evenly.
- Mix Dry Ingredients: In a small bowl, whisk together the flour, baking soda, baking powder, and salt to combine all the leavening and seasoning ingredients thoroughly.
- Cream Butter and Sugar: In a large bowl, use a hand mixer to cream the softened butter and sugar for about 4 minutes until the mixture is light and fluffy, providing a soft base for the cookie dough.
- Add Wet Ingredients: Beat in the egg and vanilla extract into the creamed butter mixture. Slowly incorporate the flour mixture, but reserve 2 tablespoons of the flour mixture. Be careful not to overmix to keep the cookies tender.
- Toss Andes Chips: Toss the Andes chips with the reserved 2 tablespoons of flour to prevent them from sinking to the bottom. Stir most of the coated chips into the dough, reserving about 1/4 cup for topping.
- Shape Cookies: Grease a baking pan well. For jumbo cookies, place 2 tablespoons of dough per cookie; for regular cookies, use 1 ½ teaspoons per cookie. Press the reserved Andes chips on top of each cookie dough ball for extra flavor and decoration.
- Bake: Bake jumbo cookies for 13-15 minutes or until the edges are slightly golden brown. For regular-sized cookies, bake for 8-10 minutes. Allow the cookies to cool completely on a wire rack before serving to set their shape and texture.
Notes
- Using room temperature egg helps the ingredients blend smoothly for a better dough consistency.
- Coating the Andes chips with flour prevents them from sinking in the batter while baking.
- You can make these cookies smaller or larger depending on your preference, adjusting baking time accordingly.
- Make sure the butter is softened, not melted, to achieve the best texture for creaming.
- Allow cookies to cool fully on a wire rack to avoid breaking when removing them from the pan.
