Andes Mint Chip Cookies

If you are looking for some easy cookies to make, these ones are great. Not only do they only have 7 ingredients and are quick and easy to make, you can also store the premixed dough in the fridge or freezer to be able to bake them whenever you want. Just follow the additional steps to prepare them for storing in the fridge or freezer if desired.

Prepare to make the cookies by preheating your oven to 325 degrees and greasing your cookie sheets. In a large bowl, beat the butter, white sugar, brown sugar, egg, and vanilla until fluffy. Gradually add flour, mixing until just blended.

Then mix in your Andes mint chips.

Don't worry about rolling the dough into balls. Just drop heaping spoonfuls of the dough 2 ½ inches apart. Bake one cookie sheet at a time for 17 minutes or until the edges are lightly browned and the tops look dry. Then cool on a wire rack.

If you want to refrigerate the dough, wrap it in plastic wrap and put it in a plastic bag. You can refrigerate it up to one month. To bake, bring to almost room temperature, drop heaping spoonfuls of the dough onto a greased cookie sheet and bake for 18 minutes in an oven preheated to 325 degrees.

You can also cut the freshly mixed dough in half and roll into two 2-inch logs, wrap in plastic wrap and refrigerate as above. To bake, unwrap dough and slice into ½” rounds. Bake for 18 minutes in an oven preheated to 325 degrees.

If you want to freeze the dough, Drop by spoonfuls onto a foil-lined cookie sheet and freeze until hard. Then remove the dough from the foil and place in a plastic bag. Close the bag tightly and freeze for up to 3 months. To bake, place on a greased cookie sheet and bake for 18 minutes in an oven preheated to 325 degrees.

Andies Mint Chip Cookies (2 dozen cookies)

Ingredients:

2/3 cup butter, softened

2/3 cup sugar

½ cup brown sugar, packed

1 egg

1 tsp. vanilla

1 ½ cups flour

Steps:

1. Preheat oven to 325 degrees. Grease your cookie sheets.

2. Beat butter, sugars, egg, and vanilla until fluffy.

3. Gradually add flour, mixing until just blended.

4. Mix in mint chips.

5. Drop heaping spoonfuls of dough onto cookie sheets 2 1/2” apart.

6. Bake one sheet at a time for 17 minutes or until edges are lightly browned and tops look dry. Cool cookies on a wire rack.

7. TO REFRIGERATE (OPTION 1): Wrap dough in plastic wrap and place in a plastic bag; close tightly and refrigerate for up to 1 month. To bake, bring to almost room temperature and drop by spoonfuls onto a greased cookie sheet.

8. TO REFRIGERATE (OPTION 2): Cut freshly mixed dough in half and roll into two 2” logs. Wrap in plastic wrap and refrigerate as above. To bake, unwrap dough and slice in 1/2” rounds and place 2 1/2” apart on a greased cookie sheet.

9. TO FREEZE: Drop spoonfuls of dough onto foil-lined cookie sheets and freeze until hard. Remove from foil and place in a Ziploc bag; close tightly and freeze up to 3 months.

10. TO BAKE FROM REFRIGERATOR/FREEZER: Bake 18 minutes in a preheated 325 degree oven.