In a large bowl of an electric mixer, cream butter and sugars until light and fluffy, about 3 minutes.
At a lower speed, add egg and extracts until combined.
In a medium bowl, combine flour, baking soda and salt.
Add dry ingredients to creamed mixture until just combined. Don’t overmix!
Fold in chocolate chips or Andes mints.
Wrap in parchment or waxed paper and refrigerate for at least one hour up to overnight.
When ready to bake, preheat oven to 350 degrees.
Prepare cookie sheets by covering with parchment paper or using a silicone mat.
Using a medium cookie scoop, scoop dough on to cookie sheets placing at least 2” apart.
Bake 12-14 minutes or until they’re turning slightly brown around the edges.
Cool on cookie sheet for 5-7 minutes then use a spatula to move to wire rack to cool completely.
Notes
Variations
Substitute your favorite ice cream for the mint chocolate chip. I can imagine how delicious Chocolate Chocolate Chip or maybe even Rocky Road ice cream would be. And definitely add in extra chips or mini marshmallows to go with the flavor.
Change out the chocolate chips for Andes mints for a real pop of mint flavor.
Add nuts in lieu of the chocolate chips if you are feeling just a little bit nutty. lol
Add a little more fun by making them green with a bit of food coloing. It would make them perfect for St Patrick's Day or Christmas.
Since 4th of July is coming up, trying making these ice cream cookies with Cherry Garcia ice cream and adding in some extra cherries for a red and white dessert.