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
Scale
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.
