Description
Delight in these rich and fudgy Chocolate Andes Mint Cookies featuring a perfect balance of cocoa and refreshing Andes mint pieces. These cookies boast a tender texture from chilled dough, enhanced by the signature mint melt-in-the-middle finishing 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 Butter and Sugars: Add the softened butter, granulated sugar, and light brown sugar to a large bowl and beat on medium-high speed using a hand-held or stand mixer fitted with a paddle attachment for 3 minutes until light and fluffy.
- Add Egg and Vanilla: Keep the mixer running on medium speed, then beat in the egg and vanilla extract while scraping the bowl sides 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.
- Incorporate Dry Ingredients: Reduce the mixer speed to low and slowly add the dry ingredients to the wet mixture to prevent flour dispersion, mixing until just combined.
- Fold in Andes Mints: Use a rubber spatula to gently fold in the chopped Andes mints, ensuring even distribution throughout the dough.
- Chill Dough: Cover the dough tightly with plastic wrap and refrigerate for at least 3 hours, up to 3 days, to allow the dough to firm up and develop flavors.
- Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper to prevent sticking.
- Scoop Dough: If the dough has chilled for over a day, let it sit at room temperature for 30 minutes. Use a large cookie scoop to portion dough balls and arrange them 2-3 inches apart on the prepared baking sheets.
- Bake Cookies: Bake in the preheated oven for 12 minutes or until the edges are set and the tops appear slightly soft without being wet.
- Add Whole Andes Mint: Immediately upon removal from the oven, press one whole Andes mint into the center of each warm cookie, let it sit to slightly melt, then use a toothpick to swirl the melted mint for a pretty finish.
- Shape Cookies if Needed: If cookies lose their round shape during baking, gently swirl a wide-mouthed cup around each cookie’s edges to recreate perfect circles.
Notes
- Chilling the dough for at least 3 hours is essential for thicker, fudgier cookies and better mint melt.
- Do not skip letting the dough warm slightly if refrigerated for longer than a day to aid in easier scooping.
- Using parchment paper helps prevent sticking and promotes even baking.
- Pressing the whole Andes mint right after baking ensures it melts perfectly into the cookie’s center.
- You can substitute Andes mints with any peppermint chocolates for a different mint flavor.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 12 g
- Sodium: 90 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 25 mg
