Those who know my Tiny Kitchen Assistant know of his love of all things mint chocolate, from the mint chocolate chip muffins that he came up with as a preschooler to the bright green ice cream from Marianne’s in Santa Cruz.
So when he said, “Hey, I have an idea for a really good cookie!” I can’t say that I was terribly surprised to know the flavor combination.
Chopped into thirds, the Andes offer a nice minty-chocolaty chunk.
Note: One pack of Andes is a decent amount of flavor, but I can’t say that I would be disappointed to have a little more in there. Just saying.
- 8 oz unsalted butter
- 12 oz bread flour
- 1 tsp kosher salt
- 1 tsp baking soda
- 2 oz granulated sugar
- 8 oz light brown sugar
- 1 large egg
- 1 large egg yolk
- 1 1/2 tsp vanilla extract
- 1 box (28 pieces) or more Andes Creme de Menthe thins
Preheat oven to 375 degrees.
Melt the butter; set aside to cool slightly.
Sift together the flour, salt and baking soda. Pour the butter into your stand mixer’s work bowl. Add the sugar and brown sugar and beat with the paddle attachment on medium speed for 2 minutes.
Meanwhile, whisk together the whole egg, the egg yolk, milk and vanilla extract in a measuring cup. Reduce the mixer speed and slowly add the egg mixture. Mix until thoroughly combined, about 30 seconds.
Gradually integrate the dry ingredients, stopping a couple of times to scrape down the sides of the bowl. Once the flour is worked in, turn the mixer off and stir in Andes pieces with a spoon. Chill the dough for 10 minutes.
Scoop the dough into 1 1/2-ounce portions (a small scoop) onto parchment-lined half sheet pans, 6 cookies per sheet. Bake for 12 minutes, rotating the pans halfway through. Remove from the oven, slide the parchment with the cookies onto a cooling rack. Swat family members’ hands away for at least 5 minutes while cooling.
“This is the best, most perfect cookie ever!” shouted the Tiny Kitchen Assistant.