1 c. unsalted butter, softened ▢1 c. brown sugar ▢3/4 c. sugar ▢2 tsp. vanilla extract ▢1 egg ▢1 egg yolk ▢2 3/4 c. all-purpose flour ▢1 tsp. cornstarch ▢1 1/4 tsp. baking soda ▢1 1/4 tsp. salt ▢2/3 c. Andes mints, chopped about 21 mints ▢1/2 c. mint chips ▢1/4 c. semisweet or bittersweet chocolate chunks about 2 ounces
Combine the butter, sugars, and vanilla in the bowl of a stand mixer (or a large mixing vessel using a hand mixer) for one minute. Gradually incorporate the eggs while combining in between each addition.
Whisk together the flour, cornstarch, baking soda, and salt in a medium mixing basin.
Reduce the mixing speed to low and incorporate the dry ingredients progressively. Beat until a pliable dough forms, or until just combined. Utilizing a spatula, incorporate the chocolate pieces, mint chips, and mints.
Refrigerate for a minimum of one hour while covered. Grate the oven to 350 degrees. Bakeries should be lined with silicone pastry mats or parchment paper.
To bake the cookies, form dough spheres using a standard-sized cookie scoop (approximately 1.5 tablespoons). Transfer the items to the prepared pages, ensuring that a minimum of 2 inches is left between each item.
Bake for 10 to 12 minutes, turning the baking sheet around halfway through the cooking time. When the edges of the cookies have turned a golden brown color, remove them from the oven. After 3 to 4 minutes of cooling on the pan, transfer the cookies to a wire rack to chill completely.