Ingredients

The following ingredients have 16 Servings
  • 2 ¾ cup of flour
  • 1 teaspoon of baking soda
  • ½ teaspoon of baking powder
  • ½ teaspoon of salt
  • 1 cup of butter (softened)
  • 1 ½ cups of sugar
  • 1 egg (room temperature)
  • 2 teaspoons of vanilla extract
  • 1 cup of Andes chips (plus more to topping)

Instruction

  • Preheat oven to 375 degrees F.
  • In a small bowl whisk flour, baking soda, baking powder, and salt. Set aside.
  • In a large bowl, cream butter and sugar, about 4 minutes using a hand mixer.
  • Add egg and vanilla to butter mixture and mix together. Slowly add in flour mixture, reserving 2 tablespoons of flour mixture. Do not over mix.
  • Toss Andes chips with the 2 tablespoons of flour. Reserve about 1/4 cup of chips. Stir the rest of the chips into dough until well combined.
  • To a well greased pan, add 2 tablespoons of cookie dough for jumbo cookies, or 1 ½ teaspoons for regular sized cookies. Top with additional Andes chips.
  • Bake jumbo cookies for 13-15 minutes or until edges become slightly golden brown. Bake regular cookies for 8-10 minutes. Allow to cool fully before serving.