As for cookies, I knew these would be the perfect pair. They just had to be chewy and rich. These Andes Mint Chip Cream Cheese Cookies are to die for, especially if you’re a mint chocolate chip fan. The added cream cheese guarantees the chewiest center, yet still somehow crispy along the edges. These are so easy to make, you’re going to want to double up the recipe around Christmas time.
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Andes Mint Chip Cream Cheese Cookies
Andes Mint Chip Cream Cheese CookiesPrint This
- 1/2 cup (1 stick) unsalted butter, softened
- 1/4 cup cream cheese, softened (use block cream cheese only; do not use fat-free!)
- 3/4 cup brown sugar; packed
- 1/4 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- ONE 3.5 ounce packet instant vanilla pudding mix
- 1 teaspoon baking soda
- 2 cups of flour
- 1 bag of crushed Andes chips, or buy regular Andes and you will have to process them
- In a large bowl and electric mixer, or standing mixer, combine the softened butter and cream cheese, sugar, brown sugar, egg, and vanilla extract on a medium speed until blended thoroughly (about 4 minutes total).In another bowl, add together the flour, pudding mix, and baking soda.
- After step one, on a slow speed, slowly add in the flour mixture (this will take some time, trust me on adding in the flour slowly – makes such a difference with the cookies). You can then turn up the speed to a medium to completely blend the mixture thoroughly (about 5-6 minutes).
- Add in about half the bag of Andes chips on medium speed. Some will fall to the bottom of the bowl (that’s okay), you can use a spoon or spatula to scrap them from the bottom when you’re done. *Save half the bag for sprinkling chips on top of the cookies before they enter the oven*
- Here is where you will decide whether to chill your dough. Chilling the dough allows it to thicken, which will make for thicker cookies. Now, I didn’t chill mine in the pictures, and they turned out just fine, but some like their cookies thicker. It’s a personal preference. If you do chill your dough, that takes about 3+ hours, or overnight, for desired thickness. Just cover your mixing bowl with plastic wrap. The dough can last up to 5 days in the fridge or 4 months in the freezer as long as it is covered.
- Preheat the oven to 350F, and begin with a non-stick pan, or use a baking sheet or cooking spray on the pan between each batch. Roll 3/4 inch-1 inch balls and place on the pan at least 1-2 inches apart. With the leftover Andes chip, sprinkle some on top of each mound. I flattened mine just ever so slightly, but that is optional. Bake batches for a maximum of 11 minutes, or until edges have slightly browned, or curled. Trust me, the cookies will firm up once cooled. If you need to cook a minute or two less or more you can do that.