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Yields:
38
Prep Time:
10 mins
Total Time:
25 mins
If you're a fan of mint + chocolate desserts, these cookies will blow your mind. The espresso powder is technically optional, but honestly, it's what makes them so special.
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Ingredients
- 1 cup
(2 sticks) melted butter
- 1 cup
packed brown sugar
- 1/2 cup
granulated sugar
- 2
eggs
- 1 tsp.
pure vanilla extract
- 3 cups
all-purpose flour
- 1 1/2 tsp.
baking soda
- 1/2 tsp.
kosher salt
- 1 tsp.
espresso powder (optional)
- 1 cup
chopped Andes mints
- 1 cup
chocolate chips
Directions
- Step 1Preheat oven to 375° and line two large baking sheets with parchment paper. In a medium bowl, whisk flour, baking soda, salt, and espresso powder until combined.
- Step 2In a large bowl, using a hand mixer, beat butter and sugars until smooth and mixture is light. Add eggs, one at a time, beating well between each addition. Add vanilla and beat until combined.
- Step 3Gradually add dry ingredients to wet ingredients and stir until just combined. Fold in most Andes and chocolate chips.
- Step 4Using a medium cookie scoop, form dough into balls and place on prepared baking sheets, about 2" apart. Flatten slightly then top with remaining Andes.
- Step 5Bake until cookies are set and edges are golden, 10 to 12 minutes.
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