Description
Chocolate Andes Mint Cookies are soft, chewy, and packed with rich cocoa. The addition of Andes mints creates a delicious swirl of minty chocolate on top, making these cookies perfect for holidays or any time you’re craving that irresistible combination of mint and chocolate.
Ingredients
Units
Scale
- 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
- 18–20 whole Andes mints (for topping)
Instructions
- In a large bowl, cream together the butter, granulated sugar, and brown sugar using a hand-held or stand mixer fitted with a paddle attachment. Beat on medium-high speed for 3 minutes, until light and fluffy. Add the egg and vanilla extract, and continue mixing until combined, scraping the sides of the bowl as needed.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt until well combined.
- Turn the mixer to low and gradually add the dry ingredients to the wet ingredients, mixing until incorporated. Stir in the chopped Andes mints using a rubber spatula. Cover the dough tightly with plastic wrap and chill for at least 3 hours, or up to 3 days.
- Preheat the oven to 350°F (175°C) and line two large baking sheets with parchment paper.
- If the dough has been chilled for longer than a day, let it sit at room temperature for 30 minutes. Using a large cookie scoop, scoop out the dough and place it on the prepared baking sheets, spacing them 2-3 inches apart.
- Bake for 10-12 minutes, or until the edges are set and the tops appear slightly soft. Immediately after removing from the oven, press a whole Andes mint into the center of each warm cookie. Allow it to melt, then swirl it around using a toothpick. If the cookies lose their shape, use a wide-mouthed cup to gently reshape them into a perfect circle.
Notes
- For thicker cookies, chill the dough for up to 3 days.
- Make sure the Andes mints are pressed into the cookies right after they come out of the oven to get that perfect mint swirl.
- If you prefer, you can use mint chocolate chips or mint baking chips instead of the Andes mints.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 18g
- Sodium: 80mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg