Andes Mint Chocolate Chip Cookies
Andes Mint Chocolate Chip Cookies are a bakery-style gluten free cookie recipe flavored with chocolate and Andes Mint Candies.
- Prep time
- 15 min
- Cook time
- 14 min
- Yield
- 1 serving
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 ½ cups gluten free flour blend (see note 1)
- 1/2 cup Dutch processed cocoa powder
- 3/4 teaspoon xanthan gum (omit if your flour blend contains it)
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 cup unsalted butter (melted but not hot)
- 1 cup light brown sugar (packed)
- 1/4 cup granulated sugar
- 2 large eggs (room temperature)
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon mint extract
- 1 cup chocolate chips or chocolate chunks
- 1 cup Andes Creme de Menthe Baking Bits or chopped Andes Creme de Menthe Thins
Instructions
- 1
In a medium bowl, whisk together the gluten free flour, cocoa powder, xanthan gum, salt, baking soda, and baking powder. Set aside.
- 2
Add the butter, brown sugar, and granulated sugar to the bowl of a stand mixer fitted with the paddle attachment. Mix on medium-low speed until completely combined.
- 3
Mix in the eggs one at a time. Once the eggs are incorporated, mix in the mint extract and vanilla extract until the dough is smooth. Then scrape down the bowl with a spatula.
- 4
Add the dry ingredients to the wet ingredients and mix on low until all of the dry ingredients are incorporated. Mix in 1 cup of the chocolate chips/chunks and 1 cup Andes Creme de Menthe Baking Bits.
- 5
Cover the bowl with plastic wrap and chill the dough for 2-24 hours.
- 6
Once the dough has chilled, preheat the oven to 350 degrees and line 3 baking pans with silicone mats or parchment paper.
- 7
Use a large cookie scoop (3 tablespoons) to portion the cookie dough into 18 cookies. Roll each portion into a round ball then place it on the prepared baking mats. Gently press down slightly to flatten the top and add a couple of reserved chocolate chips/mints to the top.
- 8
Bake one tray at a time on the center rack for 10-14 minutes. Keep the rest of the dough refrigerated when not in use. Baking time will depend on the size of your cookie and individual ovens.
- 9
Cool the cookies on the pan on a wire rack for 10 minutes. Transfer the cookies to a wire rack and cool completely.