1cup + 2 tablespoonsunsalted butterat room temperature
1cupsugar
1cuplight brown sugarlightly packed
2extra largeeggs
1teaspoonpure vanilla extract
1teaspoonpeppermint extract
1cupsemisweet chocolate chips
1cupwhite chocolate chips
½cupAndes Mintsregular, roughly chopped
½cupAndes Peppermint Crunchroughly chopped
Glaze
1cupconfectioners sugar
¾teaspoonpeppermint extract
2-3tablespoonshalf and half
⅓cupsparkling sugar
Instructions
Preheat the oven to 350°. Line two baking sheets with parchment paper and set aside.
In a medium bowl combine the flour, cocoa, baking soda and salt -- whisk together to combine.
In a large bowl using a hand or stand mixer - cream the sugar and butter together until light and fluffy. Add the eggs, vanilla and peppermint and mix to combine.
Add the dry ingredients a little at a time to the butter mixture and mix on low speed (to avoid a giant cocoa/flour cloud).
Transfer half of the batter to another bowl.
For the traditional Andes Mints Cookies
Add the chocolate chips and Andes Mints to one bowl of the batter and mix to combine.
roll into 1" balls and place 2 inches apart on the cookie sheet.
Bake for 10-12 minutes. Cool on a wire rack.
Mix together the powdered sugar, peppermint extract and cream until smooth. Drizzle over the cooled traditional Andes mint cookies and let the glaze set.
For the Andes Mint Peppermint Crunch Cookies
Add the white chocolate chips and the Andes Peppermint Crunch. Mix to combine.
Add the sparkling sugar to a shallow bowl. Roll dough into 1 1/2" balls and dip the top of the ball into the sparkling sugar. Place on the cookie sheet -- sugar side up and bake for 15-16 minutes.