Description
Delight in these rich and fudgy Chocolate Andes Mint Cookies, packed with chopped Andes mints and topped with a melted whole Andes mint for an irresistible mint-chocolate treat. Perfectly chewy with a soft center and a slightly crisp edge, these cookies require chilling for optimal thickness and flavor.
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
- Prepare the wet mixture: In a large bowl, use a hand-held or stand mixer fitted with a paddle attachment to beat the softened butter, granulated sugar, and light brown sugar on medium-high speed for 3 minutes until the mixture is light and fluffy. With the mixer on, add the egg and vanilla extract, and scrape down the sides of the bowl as needed to combine thoroughly.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt until evenly mixed.
- Mix dry into wet ingredients: Reduce the mixer speed to low and gradually add the dry ingredient mixture to the wet mixture. This slow incorporation helps to prevent flour from flying out.
- Add Andes mints: Fold in the chopped Andes mints using a rubber spatula, ensuring even distribution throughout the dough. Cover the bowl tightly with plastic wrap and refrigerate for at least 3 hours or up to 3 days to allow the dough to firm up and for flavors to meld.
- Preheat oven and prepare for baking: Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper. If the dough has chilled longer than one day, let it sit at room temperature for 30 minutes before scooping.
- Scoop and space dough: Use a large cookie scoop to portion out the dough onto the prepared baking sheets, spacing each cookie 2-3 inches apart to allow for spreading.
- Bake cookies: Bake in the preheated oven for 12 minutes or until the edges are set and the tops appear slightly soft but not wet.
- Add whole Andes mints: Immediately upon removing the cookies from the oven, press a whole Andes mint into the center top of each warm cookie. Allow the chocolate to melt briefly, then use a toothpick to swirl the melted mint chocolate around the cookie tops. If the cookies lose their round shape during baking, gently press around the edges with a wide-mouthed cup to reform a perfect circle.
Notes
- Chilling the dough for at least 3 hours is crucial for thicker, chewier cookies with enhanced flavor.
- If you prefer a stronger mint flavor, increase the amount of chopped Andes mints inside or add an extra whole mint on top.
- Allow the cookies to cool completely on the baking sheet for better texture before transferring to a wire rack.
- Store cookies in an airtight container to maintain freshness, and separate layers with parchment paper to prevent sticking.
- Softened butter at room temperature helps to achieve the best cookie texture.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 14 g
- Sodium: 90 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
