Description
These Chocolate Andes Mint Cookies are a decadent treat combining rich cocoa-flavored cookie dough with chopped Andes mints inside and a whole mint pressed on top, creating a perfect blend of chocolate and mint. The dough is chilled to develop flavor and texture, resulting in thick, soft cookies with a delightful melt-in-your-mouth center.
Ingredients
Scale
Cookie Dough
- 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
Topping
- 18-20 whole Andes mints
Instructions
- Prepare the dough mixture. In a large bowl, add the softened butter, granulated sugar, and light brown sugar. Beat on medium-high speed with a hand-held or stand mixer fitted with a paddle attachment for 3 minutes until the mixture is light and fluffy in color. Then, with the mixer running, beat in the egg and vanilla extract, scraping down the sides of the bowl as needed to combine thoroughly.
- Combine dry ingredients. In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt until fully combined to ensure even distribution within the dough.
- Mix dry ingredients into wet ingredients. Lower the mixer speed to low and gradually add the dry mixture to the wet ingredients, minimizing flour dust. Mix until just combined to avoid overmixing the dough.
- Add chopped Andes mints and chill dough. Fold in the chopped Andes mints gently using a rubber spatula until evenly incorporated. Cover the dough tightly with plastic wrap and refrigerate for a minimum of 3 hours, or up to 3 days, to allow the dough to firm up and develop flavor.
- Preheat oven and prepare baking sheets. Before baking, preheat your oven to 350°F and line two large baking sheets with parchment paper to prevent sticking and ensure even baking.
- Shape cookies and arrange for baking. If the dough has been chilled for longer than a day, let it sit at room temperature for 30 minutes to soften slightly. Use a large cookie scoop to portion out dough balls and place them on the prepared baking sheets, spacing each 2-3 inches apart to accommodate spreading.
- Bake the cookies. Place the baking sheets in the preheated oven and bake for 12 minutes, or until the edges of the cookies are set and the tops look just slightly soft and not dry.
- Add whole Andes mint topping and swirl. Immediately after removing cookies from the oven, press one whole Andes mint into the center top of each warm cookie. Allow the mint to sit and melt slightly, then use a toothpick to swirl the melted chocolate and mint throughout the cookie top. If any cookies lose their circular shape, gently press a wide-mouthed cup around the edge to reform a perfect circle while still warm.
- Cool and serve. Let cookies cool completely on the baking sheets before transferring to a wire rack or serving to ensure they set properly and the texture is ideal.
Notes
- Chilling the dough is crucial for cookie texture; the longer it chills (up to 3 days), the thicker and more flavorful the cookies will be.
- If dough is very firm after chilling for multiple days, allow it to warm at room temperature for 30 minutes for easier scooping and shaping.
- Using a large cookie scoop ensures uniform cookie size and even baking.
- Pressing the whole Andes mint into the cookie while warm allows it to melt and meld with the cookie topping for a visually appealing finish and extra minty flavor.
- For a perfectly shaped cookie, reform edges after baking with a cup while still warm.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 15 g
- Sodium: 110 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 25 mg
