Andes Mint Cookies

5 from 6 votes

Make the best holiday cookies with a decadent brown butter cookie combined with Andes mints! These Andes Mint Cookies are soft on the insides and chewy on the outsides - and a true gourmet party in your mouth!

Course Dessert

Cuisine American

Keyword Andes mint cookies

Prep Time 20

Cook Time 13

Total Time 33

Servings cookies

Calories 291kcal

Author Sue Ringsdorf

Ingredients

1 cup unsalted butter - browned
1 cup brown sugar
1/2 cup granulated sugar
2 large eggs - at room temperature
1 Tablespoon vanilla extract
1/2 teaspoon kosher salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon cornstarch
2 ¼ cups all-purpose flour
8 oz. Andes mints
extra sprinkle of kosher salt

Instructions

Make the brown butter.

Place the butter in a small saucepan on the stove, over medium heat. Heat butter until melted, and when it starts sizzling, start stirring with a spatula. Keep the heat at medium, and stir gently with a rubber spatula, keeping the butter moving in the pan.
1 cup unsalted butter
After about 8-10 minutes, you should see some brown bits starting to form on the bottom. When you see this, stir for a few seconds longer and then remove the pan from the heat.Pour the butter immediately into a small bowl. You’ll see the brown specks in the butter. Let the butter cool slightly.
Now you are ready to use this nutty brown butter in your cookies!

Make cookies.

Combine wet ingredients. To a large bowl, combine the slightly cooled browned butter and both sugars. Use a spoon or a hand mixer to combine. Then add the eggs and vanilla and mix again.
1 cup brown sugar, 1/2 cup granulated sugar, 2 large eggs, 1 Tablespoon vanilla extract
Add dry ingredients. Add the flour, baking soda, baking powder, kosher salt, and cornstarch to the bowl. Mix and then add the flour. Mix again until just combined.
2 ¼ cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon kosher salt, 1 teaspoon cornstarch
Add mints. Chop up the mints into small pieces. Reserve 2-3 ounces to add to the tops (during baking) and add the rest to the cookie dough.
8 oz. Andes mints
Form cookie dough balls. Use a cookie scoop to form balls and place on a parchment lined pan. You should get about 20 dough balls.
Chill dough. Place the cookie balls in the refrigerator for at least two hours or overnight.
Bake. Preheat oven to 350 degrees. Bake the cookies on large baking sheets prepared with pieces of parchment paper or silicone mats, for 8 minutes. Then add the reserved pieces of chopped mint to the top of the partially baked cookies and bake again for approximately 4 more minutes. Baking time will vary with individual ovens.
Cool. Remove cookies and add an extra sprinkle of kosher salt (or sea salt). After the cookies sit on the pans for a few minutes, gently remove them to a wire rack to finish cooling.
extra sprinkle of kosher salt

Notes

STORE these amazing cookies in an airtight container on your countertop for up to three days.
FREEZE the baked cookies in freezer bags for two to three months.
You can also freeze the cookie balls. Place them on a single layer on a cookie sheet, do a quick freeze for 30 minutes, and then toss the frozen dough in a freezer bag. Remove as many as you like and bake them fresh anytime you’re craving something sweet.

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