Ingredients:

  • ½ cup (113g / 4 oz) unsalted butter, softened
  • ½ cup (100g / 3.5 oz) granulated sugar
  • ½ cup (110g / 3.9 oz) packed light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 ¾ cups (210g / 7.4 oz) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (170g / 6 oz) semi-sweet chocolate chips
  • 1 ½ cups (about 10 Andes Mint candies), roughly chopped

Instructions:

  1. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  2. Beat in the egg and vanilla extract until well combined.
  3. In a separate bowl, whisk together the flour, baking soda, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
  5. Fold in the chocolate chips and chopped Andes Mints until evenly distributed.
  6. Drop rounded tablespoons of dough onto prepared baking sheets, leaving space between cookies.
  7. Bake in a preheated oven at 375°F (190°C) for 10-12 minutes, or until the edges are lightly golden brown. For perfect Andes mints cookies, watch the edges.
  8. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.