A cookie that tastes like a candy bar, in the best way possible. These Andes Mint cookies are soft, chewy, and melt in your mouth with every bite. Bet you can’t just have one.
WHOLE WHEAT FLOUR. If you opt to measure by volume instead of weight, whisk the flour first to aerate it, then spoon into a measuring cup, and then level it off with the back of a knife.
BUTTER. I used room temperature butter that is 65 degrees Fahrenheit. If you don’t have a thermometer, test the butter by placing your finger on the butter and pressing it down slightly. Room temperature butter will be cool to the touch and leave a slight indentation. If this sounds too fussy, cold butter will work fine if using a stand mixer (this will not work if using a hand mixer).
STORAGE. Store cookies in an air-tight container at room temperature for up to 4 days.