Chewy Andes Mint Double Chocolate Chip Cookies
Hey there! How was everyone’s weekend? Ours was filled with running errands and hanging around/cleaning the house. This was the first weekend in a while with no real plans so I was super excited to just hang out with Trevor and the kiddos and relax.
Well, life with two kids and a puppy isn’t that relaxing but we were able to spend time together with minimal(ish) whining from the girls. Life is never boring with kids, right? They’re just at the age where they’re starting to fight so I’m considering it payback for all those years of bickering with my three older sisters that I tortured my parents with
Anyways, it was a fun time and Bryn and I tested out these cookies from Averie Cooks. They’re super chewy and honestly much better the day after you make them. When they first come out of the oven and cool slightly, they just kind of fall apart. The next day, they were super moist and packed with Andes mints (which I just can’t get enough of sometimes!). These are really delicious if you love Thin Mint Girl Scout Cookies, and something quick and easy to whip up!
Note: I didn’t include the espresso granules that the original recipe calls for, and you really don’t even need the dark chocolate chips. I think the Andes mints are plenty for these chewy chocolate chip cookies.
Read on for the recipe!
- 3/4 cup unsalted butter, softened (1 1/2 sticks)
- 3/4 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 2 large eggs
- 2 tsp. vanilla extract
- 3.7 oz. packet instant chocolate pudding mix
- 1/4 cup unsweetened natural cocoa powder
- 2 cups all-purpose flour
- 1 tsp. baking soda
- pinch salt
- 10 oz. Andes mints, chopped
- 2.5 to 3 oz. dark chocolate chips
- With a stand mixer, combine the butter, sugars, eggs, vanilla, and beat on medium-high speed until creamed and well combined.
- Add the pudding mix, cocoa, and beat on low speed until just combined.
- Add the flour, baking soda, salt, and beat on low speed until just combined, about 1 minute.
- Stop, scrape down the sides of the bowl, and add the Andes chips, chopped chocolate, and beat on low speed until just combined, about 30 seconds.
- Using a large cookie scoop, 1/4-cup measure, or your hands, form approximately 14 equal-sized mounds of dough. Roll into balls, and flatten slightly.
- Place mounds on a large plate or tray lined with parchment paper, cover with plastic wrap, and refrigerate for at least 2 hours, up to 5 days.
- Preheat oven to 350F and line baking sheets with parchment paper. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet) and bake for about 10 minutes, or until edges have set and tops are just set, even if slightly undercooked and glossy in the center. Cookies firm up as they cool. Allow cookies to cool on baking sheet for about 10 minutes before serving.