Mint Chunk Cookies
For a fast, easy Christmas cookie, you can add chopped Andes Mint wafers to your dough to make Mint Chunk Cookies. The Andes Mint lovers in your family will ask every Christmas for these simple cookies packed with chocolate and mint flavor. This recipe uses my mother's Andes Mint Cookie dough as a basis and takes the cookie in a different direction.
Prep: 35 minutes
Chill: 2 hours
Bake: 9 to11 minutes
Bake at: 375°F
Yield: 22 cookies
Pan: baking sheet
Difficulty: easy
Ingredients
- 1 1/2 cups (180 grams) all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup (100 grams) granulated sugar
- 1/4 cup (53 grams) light brown sugar, packed
- 1 large egg, room temperature
- 1 1/2 teaspoons water
- 1/2 teaspoon vanilla extract
- 1 box (4.67-ounce) Andes Mint wafers, cold
Directions
- Get started by placing the box of Andes Mint wafers in the freezer. Bring the remaining dough ingredients to room temperature.
Making the Cookie Dough
- In a medium bowl, sift together the flour, baking soda, and salt.
- In a large bowl, use an electric mixer at medium speed to cream the butter until whipped, about 30 seconds. Gradually add the granulated and light brown sugars with the mixer running and then beat about 2-3 minutes more.
- Turn off the mixer and add the egg, water, and vanilla. Turn on the mixer and beat to combine.
- Stir in the dry ingredients to just mix. Scrape down the sides of the bowl with a rubber spatula and stir any bits of flour into the dough.
- Carefully pulse all the cold Andes Mint wafers in the small work bowl of a food processor to a mix of chip and chunk sizes. Do not overprocess.
- Stir the Andes Mint chunks into the dough to evenly distribute. Cover the bowl and chill the dough for 2 hours.
Baking the Cookies
- Have ready an ungreased baking sheet.
- Pre-heat the oven to 375°F.
- Use a #50 cookie scoop (1 1/2 tablespoons) to measure the dough.
- Shape the dough into balls and flatten slightly. Place the cookies on an ungreased baking sheet 2-inches apart.
- Bake the cookies for 9 to 11 minutes until light brown. Do not overbake.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Store the cookies in an airtight container separated by layers of wax paper for 5 days. The cookies will freeze for up to 3 months.
Tips
- This cookie dough is sticky to handle. Shaping is easier if you lightly coat your hands with non-stick cooking spray.
- You can make refrigerator cookies with Mint Chunk Cookie dough. Place the dough on lightly floured wax paper. Shape the dough into a log about 2-inches in diameter. Fold one side of the wax paper over the dough log and then continue rolling up the log. Twist each end of the wax paper to seal. Chill the log for 4 hours or overnight. Cut cookie slices 1/4-inch thick and bake as usual.