I absolutely LOVED the Andes chocolates as a kid – still do – and boy do these cookies bring back some memories! I’m not a huge peppermint fan as much as I am the “spearmint”, but honestly anything mint and chocolate is going to suffice for me.
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.
Andes Mint Chip Cream Cheese Cookies
A soft, chewy cookie with rich chocolatly, Ande's mint candy flavors. The Holidays don't need to be your only reason to wip up a batch .
Ingredients
- 1/2 cup unsalted butter (1 stick)
- 1/4 cup cream cheese
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 2 tsp vanilla extract
- 3.5 ounce [1] packet instant vanilla pudding mix
- 1 tsp baking soda
- 2 cups flour
- 1 bag crushed Andes chips
Instructions
- 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.
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