Chewy Andes Mint Chocolate Cookies
These cookies taste like Andes mints in cookie form! They're chewy, easy to make in about 30 minutes, and are perfect for the holidays!
Servings: 16 cookies
Calories: 230kcal
Equipment
- Baking sheet (light metal recommended) lined with parchment paper
- Mixing bowls
- Measuring spoons
- Electric hand mixer or stand mixer with paddle recommended
- Spatula
- Wire cooling rack
Ingredients
- 12 tablespoons (168 g) unsalted butter
- ½ cup (100 g) granulated sugar
- ½ cup (100 g) light brown sugar packed
- 1 large egg room temperature
- 1½ cups (187.5 g) all-purpose flour
- ½ cup (43 g) cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ⅔ cup (100 g) chopped Andes mints about 22 whole mints; plus extra for topping
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter and sugars until light and fluffy. Mix in the egg.
- Add the flour, cocoa powder, baking soda, and salt to the wet ingredients. Stir just until the dry streaks disappear.
- Fold the chopped Andes mints into the chocolate cookie dough until evenly distributed.
- Scoop and roll the cookie dough into smooth balls (about 3 tablespoons per cookie).
- Dip the tops in extra chopped mints and then place them on the prepared baking sheet about 2 inches apart.
- Bake on the oven's middle rack until the edges are set but centers are slightly underbaked (about 8-11 minutes).
- Let the cookies cool on the pan for about 5 minutes, then transfer to a cooling rack.
Video
Notes
Storage: Cooled cookies can be stored in an airtight container at room temperature for up to 5 days or in the freezer for 2 months.
Make Ahead: Prepare the cookie dough up until they're rolled into balls. Let the cookie dough balls chill in the refrigerator for 1 hour and then transfer them to a freezer-safe bag. Store in the freezer for up to 1 month. When you're ready to make them, preheat the oven and then bake frozen cookie dough balls as normal.
Sharing with mint haters? Divide the chocolate dough, then fold chopped mints into one portion and chocolate chips (or other candies) into the other part.
Nutrition
Calories: 230kcal | Carbohydrates: 29g | Protein: 3g | Fat: 13g | Saturated Fat: 9g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 34mg | Sodium: 84mg | Potassium: 69mg | Fiber: 2g | Sugar: 18g | Vitamin A: 279IU | Calcium: 16mg | Iron: 2mg
