Description
Deliciously rich and fudgy Chocolate Andes Mint Cookies featuring a perfect balance of cocoa and refreshing mint flavor from chopped Andes mints baked into the dough, topped with whole Andes mints melted and swirled for a festive touch.
Ingredients
Scale
Wet Ingredients
- 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
Dry Ingredients
- 1 1/3 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Add-ins
- 1 cup chopped Andes mints
- 18-20 whole Andes mints
Instructions
- Mix Wet Ingredients: Add the butter, granulated sugar, and brown sugar to a large bowl. Using a hand-held or stand mixer fitted with a paddle attachment, beat on medium-high speed for 3 minutes until light and fluffy. With the mixer running, add the egg and vanilla extract, mixing well and scraping down the bowl as needed.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt until evenly combined.
- Incorporate Dry Ingredients: Reduce mixer speed to low and gradually add the dry ingredients to the wet mixture to avoid flour flying. Mix until just combined.
- Add Andes Mints: Fold in the chopped Andes mints using a rubber spatula until evenly distributed throughout the dough.
- Chill Dough: Cover the dough tightly with plastic wrap and refrigerate for at least 3 hours or up to 3 days to firm up and develop flavor.
- Preheat Oven and Prepare Cookies: Before baking, preheat the oven to 350°F and line two large baking sheets with parchment paper. If the dough has been chilled for over a day, let it sit at room temperature for 30 minutes. Use a large cookie scoop to portion dough onto baking sheets, spacing them 2-3 inches apart.
- Bake Cookies: Bake in the preheated oven for 12 minutes or until cookie edges are set and tops remain slightly soft.
- Add Whole Andes Mint and Swirl: Immediately after removing from the oven, press one whole Andes mint into the center of each warm cookie. Let the candy melt for a few minutes, then use a toothpick to swirl the melted mint into the cookie. If cookies lose their round shape, gently press the edges with a wide-mouthed cup to reform a circle.
Notes
- Chilling the dough for longer than 3 hours, up to 3 days, results in thicker cookies with enhanced flavor.
- Letting dough sit at room temperature before baking if chilled more than a day helps with easier scooping and better texture.
- Using parchment paper prevents sticking and facilitates even baking.
- Swirling the melted Andes mint candy adds a fun decorative touch and distributes mint flavor throughout the cookie top.
- Store baked cookies in an airtight container at room temperature for up to 5 days, or freeze dough for up to 3 months.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 14 g
- Sodium: 120 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 25 mg
