Andes Mint Cookies
These Andes Mint cookies are made with an Andes mint melted on top of a soft-baked chocolate cookie! Sprinkle more mint chocolate chunks on top for an indulgent treat.
Ingredients
- ¾ cup (170 grams) unsalted butter , softened
- 1 ½ cups (300 grams) granulated sugar
- 1 cup (80 grams) unsweetened cocoa powder
- 4 large eggs
- 2 ½ teaspoons vanilla extract
- 2 ¼ cups (292 grams) all-purpose flour , spooned and leveled
- 2 teaspoons baking powder
- ¾ teaspoon fine sea salt
- 36 Andes mints , unwrapped
Optional topping: Chopped Andes mints
Instructions
- Prep. Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.
- Cream wet ingredients. In the bowl of a stand mixer fitted with a paddle attachment, mix together the 3/4 cup butter and 1 1/2 cups sugar. Mix in 4 eggs, and 2 1/2 teaspoons vanilla. Add 1 cup cocoa powder and mix until smooth.
- Dry ingredients. In a separate bowl, whisk together 2 1/4 cups flour, 2 teaspoons baking powder, and 3/4 teaspoon salt. Gradually add the flour mixture to the sugar mixture and mix just until combined. Refrigerate the dough for 15 to 20 minutes.
- Scoop dough. 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.
- Cool. 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 recipe using 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.
Nutrition
Calories: 156kcal, Carbohydrates: 26g, Protein: 4g, Fat: 6g, Saturated Fat: 4g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 31mg, Sodium: 59mg, Potassium: 148mg, Fiber: 3g, Sugar: 11g, Vitamin A: 153IU, Calcium: 25mg, Iron: 2mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.
