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.