Description
Delicious, rich Chocolate Andes Mint Cookies combine the deep flavor of cocoa with the refreshing minty sweetness of Andes mints. These chewy cookies are perfect for mint chocolate lovers and are made with a simple buttery dough, chunks of Andes mints folded in, and topped with whole Andes chocolates that melt into a swirled finish.
Ingredients
Scale
Cookie Dough
- 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
Topping
- 18-20 whole Andes mints
Instructions
- Prepare the dough: Add the butter, granulated sugar, and brown sugar to a large bowl. Using a hand mixer or stand mixer fitted with a paddle attachment, beat on medium-high speed for 3 minutes until light and fluffy. With the mixer running, beat in the egg and vanilla extract, scraping down the bowl sides as needed.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt until evenly mixed.
- Mix dry into wet: Turn the mixer to low speed and gradually add the dry ingredients to the wet ingredients to avoid flour flying.
- Add chopped Andes mints: Fold in the chopped Andes mints using a rubber spatula until evenly incorporated. Cover the dough tightly with plastic wrap and chill in the refrigerator for at least 3 hours or up to 3 days to develop flavor and texture.
- Preheat oven and prep pans: Preheat the oven to 350°F and line two large baking sheets with parchment paper.
- Shape the cookies: If dough has been chilling longer than 1 day, let it sit at room temperature for 30 minutes to soften slightly. Use a large cookie scoop to portion dough onto baking sheets, spacing cookies 2-3 inches apart.
- Bake the cookies: Bake in the preheated oven for 12 minutes or until edges are set and tops are just slightly soft.
- Add whole Andes mint topping: Remove cookies from oven and immediately press a whole Andes mint into the center of each warm cookie. Let them sit for a few minutes to melt, then use a toothpick to swirl the melted mint around the cookie top for a marbled effect.
- Shape cookies if needed: If cookies spread out and lose their shape, gently swirl a wide-mouthed cup around the edges of the warm cookie to create a perfect circle.
Notes
- Chilling the dough is essential for thicker, chewier cookies; avoid skipping this step.
- If you prefer less mint, reduce chopped Andes mints amount or omit the whole mints on top.
- Room temperature egg and butter help ensure smooth creaming and better dough consistency.
- Use parchment paper or silicone mats on baking sheets to prevent sticking and promote even baking.
- Store baked cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 14 g
- Sodium: 90 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 25 mg
