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Andes Mint Meltaway Cookies Recipe

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4.1 from 53 reviews

  • Author: Sky
  • Total Time: 1 hour 25 minutes
  • Yield: Makes 16 cookies

Description

These Andes Mint Meltaway Cookies combine a soft, buttery base with the cool, refreshing flavor of chocolate covered thin mints for a delightful treat. Made with a mix of all-purpose flour, sugars, and a hint of vanilla, each cookie is topped with a signature Andes mint for a perfect melt-in-your-mouth finish. Ideal for mint and chocolate lovers, they offer a balanced sweetness and satisfying minty crunch.

Ingredients

Dry Ingredients

  • 2 cups all-purpose flour
  • 1 1/4 teaspoons baking soda
  • ¼ teaspoon salt

Wet Ingredients

  • ¾ cup unsalted butter, softened
  • ⅔ cup granulated sugar
  • ⅔ cup brown sugar, packed
  • 1 large egg
  • 1 egg yolk
  • 1 1/2 teaspoons vanilla extract

Toppings

  • 3 (4.5 ounce) packages chocolate covered thin mints (Andes)
  • Flaky salt (optional)

Instructions

  1. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350 ºF (175 ºC). Line two baking sheets with parchment paper to prevent sticking and for easy cleanup.
  2. Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking soda, and salt to ensure even distribution of leavening agents and salt. Set aside.
  3. Cream Butter and Sugars: Using a hand mixer or stand mixer fitted with the paddle attachment, beat the softened unsalted butter with both the granulated and brown sugars until the mixture is light and fluffy, approximately 3 to 4 minutes. Be sure to scrape down the sides of the bowl halfway through for even mixing.
  4. Add Eggs and Vanilla: Incorporate the whole egg, egg yolk, and vanilla extract into the creamed butter and sugar mixture until fully combined, creating a smooth batter.
  5. Combine Wet and Dry Ingredients: Gradually add the dry flour mixture into the wet ingredients. Mix until no visible flour clumps remain, but avoid overmixing to keep the cookies tender.
  6. Form Cookies: Using a medium-sized ice cream scoop, portion out cookie dough evenly onto the prepared baking sheets, spacing them adequately to allow for spreading.
  7. Bake: Place the trays in the preheated oven and bake the cookies for 10 to 11 minutes, or until the edges are just starting to turn golden but the centers remain soft.
  8. Add Mint Topping and Cool: Immediately after removing the cookies from the oven, press one chocolate covered thin mint onto the top of each cookie. Optionally, sprinkle flaky salt on top for contrast. Allow the cookies to cool completely on the baking sheets before transferring to a wire rack or serving.
  9. Serve and Enjoy: Once cooled, these Andes Mint Meltaway Cookies are ready to enjoy with a glass of milk or your favorite beverage.

Notes

  • Using room-temperature butter ensures proper creaming and better texture.
  • Do not overbake to maintain the soft, meltaway texture.
  • Flaky salt topping is optional but enhances the mint-chocolate flavor.
  • Cookies can be stored in an airtight container at room temperature for up to a week.
  • For a more intense mint flavor, refrigerate cookies after baking for a firmer texture.
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://skysrecipes.com/andes-mint-meltaway-cookies-recipe/