Description
Indulge in the rich chocolate flavor and refreshing minty taste of these decadent Chocolate Andes Mint Cookies. These chewy cookies are perfect for any occasion, especially during the holidays.
Ingredients
Scale
Dough:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup Andes mints, chopped or Andes baking chips
Topping:
- Extra Andes mints for topping (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F and line two baking sheets with parchment paper.
- Cream the butter and sugars: In a large bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy. Beat in the eggs one at a time, then mix in the vanilla.
- Combine dry ingredients: In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients and mix until just combined. Fold in the chopped Andes mints or baking chips.
- Bake: Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 9–11 minutes, or until the edges are set but the centers are still soft.
- Add topping: Optional: Press an extra piece of Andes mint onto the top of each cookie right after baking. Let cookies cool on the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Chill the dough for 30 minutes before baking if you prefer thicker cookies.
- Store in an airtight container at room temperature for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 11g
- Sodium: 85mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
