Chocolate Andes Mint Cookies Recipe
These Andes mint cookies are chocolate mint cookies with an Andes mint melted on top. These fudgy chocolate cookies are perfectly thick and chewy. No need for mint frosting, just use an Andes mints to melt on the hot cookies, just out of the oven. YUM!
Servings: 24 people
Calories: 195kcal
Ingredients
- 1 cup butter melted
- 1¾ cups light brown sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 1/3 cup cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2¾ cups all-purpose flour
- 24 pieces Andes mints unwrapped
Instructions
- In the bowl of a stand mixer, add the melted butter and brown sugar. Mix to combine, then add the vanilla extract and the room temperature eggs one at a time.
- In a separate bowl, combine the flour, cocoa powder, baking soda, and salt. Whisk, then add the dry ingredients to the butter mixture and mix on low until combined. Do not overmix!
- Cover the dough with plastic wrap and transfer to the fridge for at least 30 minutes, or even overnight.
Baking the Cookies
- Preheat oven to 350 degrees F.
- Using an ice cream or cookie dough scoop, scoop 1.5" balls of cookie dough and place them about 2" apart on a lightly greased baking sheet (or a sheet plan lined with parchment paper).
- Bake in the preheated oven for 8-11, minutes or until the center of the cookie is baked and not doughy and the edges of the cookies are firm.
- When the cookies are finished baking, remove from the oven and immediately place an Andes Chocolate Mint on top of each chocolate cookie. The hot cookie will melt the Andes mint within a minute or two. Use a knife to spread the melted mint chocolate on the cookie.
- Transfer the cookies to a cooling rack until they have cooled completely. Enjoy!
Video
Notes
Storing instructions: store cookies in an airtight container at room temperature for up to 4 days.
Make-ahead tips: you can make the cookie dough up to 5 days in advance, then bake when you are ready. Or, to freeze cookie dough, it's best to scoop them first, then place on a parchment lined baking sheet and freeze until solid. Once frozen, remove from the baking sheet and place in freezer bags where you can store for up to 2 months.
To bake from frozen: pull frozen dough balls from the freezer and transfer to a baking sheet while you preheat the oven. You don't need to let the dough thaw completely, you just may need to add a couple of extra minutes to the baking time.
Nutrition
Serving: 1cookie | Calories: 195kcal | Carbohydrates: 28g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 36mg | Sodium: 180mg | Potassium: 63mg | Fiber: 1g | Sugar: 16g | Vitamin A: 259IU | Calcium: 22mg | Iron: 1mg