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.
- Preheat 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.
- In 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.
- Gradually add dry ingredients to wet ingredients and stir until just combined. Fold in most Andes and chocolate chips.
- Using a medium cookie scoop, form dough into balls and place on prepared baking sheets, about 2" apart. Flatten slightly then top with remaining Andes.
- Bake until cookies are set and edges are golden, 10 to 12 minutes.
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ноября 26, 2020
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chocolates
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