Description
Delight in these rich and fudgy Chocolate Andes Mint Cookies, featuring a perfect balance of cocoa and refreshing mint flavors from chopped Andes mints baked right into the dough, topped with whole melts swirled for a decadent finish.
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
Topping
- 18-20 whole Andes mints
Instructions
- Mix Wet Ingredients: Add the softened butter, granulated sugar, and light 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 the mixture is light and fluffy. Then, beat in the egg and vanilla extract, scraping down the sides of 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 well combined.
- Incorporate Dry Ingredients: Turn the mixer speed down to low and gradually add the dry ingredients to the wet ingredients, mixing carefully to avoid flour flying everywhere.
- Add Andes Mints: Fold in the chopped Andes mints using 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 flavors to meld and dough to firm up.
- Prepare for Baking: Preheat the oven to 350°F (175°C) 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 to soften slightly.
- Scoop and Bake: Use a large cookie scoop to portion dough balls onto the prepared baking sheets, spacing them 2-3 inches apart. Bake in the preheated oven for 12 minutes or until the edges are set and the tops look slightly soft.
- Add Mint Topping: Immediately after removing the cookies from the oven, press a whole Andes mint into the center of each warm cookie. Let sit for a minute to soften and then use a toothpick to gently swirl the melted mint around the top. If the cookies have lost their perfect circular shape in the oven, wet the rim of a wide-mouthed cup and gently swirl around the edges to restore a round shape.
- Cool and Serve: Allow the cookies to cool completely on the baking sheets before transferring them to a wire rack or serving plate.
Notes
- Chilling the dough is essential for achieving thick, fudgy cookies; longer chilling up to 3 days improves texture.
- Room temperature ingredients ensure better mixing and consistency.
- If the dough is too firm after chilling, let it soften at room temperature for 30 minutes before scooping.
- Swirling the melted Andes mint on top adds a beautiful marbled effect and extra mint flavor.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- Use parchment paper or silicone baking mats to prevent sticking and promote even baking.
Nutrition
- Serving Size: 1 cookie
- Calories: 160 kcal
- Sugar: 14 g
- Sodium: 90 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 25 mg
