Description
These Chocolate Andes Mint Cookies combine rich cocoa-flavored dough with chunks of Andes mints for a deliciously minty twist. Soft and chewy with a slightly crisp edge, each cookie is topped with a melted whole Andes mint swirled for an eye-catching finish. Perfect for mint chocolate lovers and holiday baking.
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
- Make the dough: In a large bowl, beat the softened butter, granulated sugar, and light brown sugar using a hand-held or stand mixer fitted with a paddle attachment on medium-high speed for 3 minutes until the mixture is light and fluffy. While mixing, add the egg and vanilla extract and continue mixing. Scrape down the sides of the bowl as needed to combine everything well.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt until well blended.
- Mix dry into wet: Lower the mixer speed to low and gradually add the dry ingredients to the wet ingredients to prevent flour from flying out. Mix until just combined.
- Add chopped Andes mints: Fold in the chopped Andes mints with a rubber spatula to evenly distribute them throughout the dough. Cover the dough tightly with plastic wrap and chill in the refrigerator for at least 3 hours or up to 3 days to allow the dough to set and flavors to meld.
- Prepare to bake: When ready to bake, preheat the oven to 350°F (175°C) and line two large baking sheets with parchment paper. If the dough has been chilled for longer than a day, allow it to sit at room temperature for 30 minutes to soften slightly for easier scooping.
- Scoop and arrange cookies: Use a large cookie scoop to portion the dough into balls and place them 2-3 inches apart on the prepared baking sheets to allow spreading.
- Bake the cookies: Bake in the preheated oven for 12 minutes or until the cookie edges are set and tops appear slightly soft but not wet.
- Add whole Andes mint and swirl: Immediately after removing the cookies from the oven, press one whole Andes mint into the top center of each warm cookie. Allow the mint to soften and melt for a few minutes, then use a toothpick to swirl the melted mint around for a decorative effect. If the cookies lose their round shape during baking, gently rotate a wide-mouthed cup around the cookie edges to reshape them while warm.
Notes
- Chilling the dough is essential to achieve thick, chewy cookies with concentrated flavors. You can chill up to 3 days ahead.
- Letting the dough sit at room temperature before baking if chilled over a day helps with easier scooping and more even baking.
- Using parchment paper on baking sheets prevents sticking and aids in even browning.
- Swirling the Andes mint topping adds a custom look and extra minty flavor.
- 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: 110 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
