These Andes Mint cookies are a soft-baked chocolate cookie with an Andes Mint melted on top. This chocolate mint treat is perfect for the holiday season!
2 ¼cups (292 grams)all-purpose flour, spooned and leveled
2teaspoonsbaking powder
¾teaspoonfine sea salt
36Andes mints, unwrapped
Optional topping: Chopped Andes mints
Instructions
Preheat thee oven to 350°F. Line 2 baking sheets with parchment paper.
In the bowl of a stand mixer fitted with a paddle attachment, mix together the butter and sugar. Mix in eggs, and vanilla. Add cocoa powder and mix until smooth.
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the flour mixture to the sugar mixture and mix just until combined. Refrigerate the dough for 15 to 20 minutes.
Using a medium cookie scoop (or about 2 Tablespoons), scoop the dough onto the baking sheets. Roll the dough balls and then lightly press the tops of the dough ball flat with your palm.
Bake 8 to 10 minutes, or until the edges are slightly crisp, yet soft in the middle. Place 1 mint on top of each cookie immediately after they come out of the oven and let sit a few minutes on the pan.
Move the cookies to a cooling rack. Using a spoon or knife, spread the melted mint on top of the cookies.
Sprinkle additional chopped mints on top, if desired. Add after the chocolate has set for 1-2 minutes, so they don't melt. Let cookies cool before storing.
Notes
Cake mix version: To make these easier, follow my cake mix cookies with a box of deviled food cake. Then follow steps 6 and 7.Andes mints: Occasionally I like to add the pre-chopped Andes mints on top for added mint flavor and decoration. You can find these in the baking isle. This step is optional.Storage: Once cooled, store in an airtight container up to 3 days. Freezer instructions: Make sure cookies have cooled completely. Then place in a freezer bag or container and store in freezer for up to 3 months. To thaw, let sit at room temperature.