Description
Chocolate Andes Mint Cookies are rich, fudgy, and bursting with minty goodness. These cookies combine a soft chocolate cookie base with crunchy Andes mints and a melty Andes mint topping, creating the perfect sweet treat for any occasion.
Ingredients
Scale
- 1/2 cup butter, softened to room temperature
- 1/4 cup granulated sugar
- 3/4 cup light brown sugar, packed
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 1/3 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chopped Andes mints
- 18–20 whole Andes mints
Instructions
- In a large bowl, beat the butter, granulated sugar, and brown sugar with a hand-held or stand mixer fitted with a paddle attachment on medium-high speed for 3 minutes, until light and fluffy.
- Add the egg and vanilla extract, beating until combined and scraping down the sides of the bowl as needed.
- In a separate bowl, whisk the flour, cocoa powder, baking soda, and salt until combined.
- With the mixer on low speed, slowly add the dry ingredients to the wet ingredients.
- Stir in the chopped Andes mints using a rubber spatula. Cover the dough tightly with plastic wrap and chill for 3 hours or up to 3 days.
- Preheat the oven to 350°F and line two large baking sheets with parchment paper.
- If the dough has been chilled for more than a day, let it sit at room temperature for 30 minutes. Scoop out dough with a large cookie scoop and arrange on the prepared baking sheet 2-3 inches apart.
- Bake for 10-12 minutes or until the edges are set and the tops look slightly soft.
- Right when they come out of the oven, press a whole Andes mint into the top center of each warm cookie. Let it melt, then use a toothpick to swirl it around. If needed, swirl a wide-mouthed cup around the outside of the cookie to reshape it.
Notes
- Chill the dough for at least 3 hours for the best results, as it helps prevent the cookies from spreading too much.
- You can substitute other types of mint chocolates if you prefer.
- If you don’t have Andes mints, you can use chocolate chips and a few drops of peppermint extract to replicate the minty flavor.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 15g
- Sodium: 95mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg