Description
Deliciously rich Chocolate Andes Mint Cookies featuring a tender cocoa dough studded with chopped Andes mints and topped with a melted whole Andes mint for a perfect sweet and minty treat.
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
Cookie Topping
- 18-20 whole Andes mints
Instructions
- Prepare the dough: In a large bowl, beat the butter, granulated sugar, and brown sugar on medium-high speed for 3 minutes until light and fluffy. Beat in the egg and vanilla extract, scraping down the sides as needed.
- Mix dry ingredients: Whisk together the flour, cocoa powder, baking soda, and salt in a separate bowl until combined.
- Combine wet and dry: Slowly add the dry ingredients to the wet on low speed to avoid flour flying. Stir in the chopped Andes mints using a rubber spatula.
- Chill the dough: Cover dough tightly with plastic wrap and chill in the refrigerator for at least 3 hours or up to 3 days to ensure thicker cookies.
- Preheat oven and prepare baking sheets: Set oven to 350°F and line two large baking sheets with parchment paper.
- Scoop and arrange dough: If chilled more than a day, let dough sit at room temperature for 30 minutes. Use a large cookie scoop to place dough balls 2-3 inches apart on baking sheets.
- Bake the cookies: Bake for 12 minutes until edges are set and tops appear slightly soft.
- Add mint topping: Immediately after baking, press a whole Andes mint into the center top of each warm cookie. Let sit to melt, then use a toothpick to swirl the melted mint inside.
- Shape cookies: If cookies lose their round shape during baking, gently swirl a wide-mouthed cup around the edge to recreate a perfect circle.
Notes
- Chilling the dough is essential for thicker, chewier cookies—do not skip this step.
- Let the dough come to room temperature if chilled for an extended time to ensure easier scooping.
- Use parchment paper to prevent sticking and for easy cleanup.
- Swirling the Andes mint with a toothpick enhances the minty flavor and creates a pretty marbled effect.
- These cookies store well in an airtight container for up to 5 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 15 g
- Sodium: 125 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: 30 mg
