2 1/4 cups flour
1 t baking soda
1 1/2 t cornstarch
1/2 t salt
3/4 cup butter, melted
3/4 cup brown sugar, loosely packed
1/2 cup sugar
1 egg + 1 egg yolk
1/4 t peppermint extract
1 small bag Andes Mints, chopped
In a large bowl, whisk together the flour, baking soda, cornstarch and salt.
In a different medium size bowl, whisk the melted butter, brown sugar, and white sugar together until no brown sugar lumps remain. Whisk in the egg, then the egg yolk. Finally, whisk in the peppermint extract. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft, yet thick. Fold in the chopped Andes Mints. They may not stick to the dough because of the melted butter, but do your best to have them evenly dispersed among the dough.
Preheat the oven to 325 degrees. Line 2 large baking sheets with parchment paper. Scoop 1T of the dough and roll it into a ball and put on the cookie sheet. After the cookie sheet is filled, place in the fridge for about 5-10 minutes. This helps the cookies stay fluffy instead of going flat.
Put in oven and bake for about 8-9 minutes. They will look underdone, but resist the urge to bake them longer. Remove from the oven and let sit for about 5 minutes then move to a cooling rack. Enjoy!!
*Adapted from Sally’s Baking Addiction