Andes Mint Cookies
Indulge your taste buds with these irresistible Andes Mint Cookies! They start with a heavenly rich chocolate cookie dough, generously mixed with bits of chopped Andes mints. To elevate the minty freshness, we’ve added a hint of peppermint extract to the dough. Each bite melts in your mouth, combining the deep flavor of chocolate with a refreshing twist of mint.
Servings 18
Ingredients
- ½ cup (113 g) unsalted butter, softened to room temperature
- ¾ cup (150 g) brown sugar, packed
- 1 large egg, at room temperature
- ½ teaspoon vanilla extract
- ½ teaspoon peppermint extract
- 1 ½ cups (195 g) all-purpose flour
- ¼ cup (21 g) unsweetened cocoa powder
- ¾ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon salt
- ½ cup (105 g) Andes creme de menthe mints, chopped, about 15 candies
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Cream the butter and sugar together in a large mixer bowl on medium speed until light and fluffy.
- Add in the egg, vanilla extract, and peppermint extract and mix until fully incorporated.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
- Add the flour mixture to the butter mixture and mix on low speed just until combined.
- Fold in the chopped Andes mints.
- Scoop 1 ½ tablespoon-sized portions of dough and roll them into balls.
- Place the cookie dough balls onto the prepared baking sheet, leaving about 2 inches between each cookie.
- Bake for 10-12 minutes or until the edges are lightly golden.
- Cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.