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Double Chocolate Andes Mint Cookies Recipe

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Indulge in these rich and festive Double Chocolate Andes Mint Cookies, a perfect blend of deep cocoa flavor and refreshing peppermint. Soft, chewy, and bursting with chocolate chips and chopped Andes creme de menthe mints, these cookies offer a delightful twist on classic chocolate treats, ideal for holiday gatherings or any time you crave a minty chocolate delight.

  • Total Time: 30 minutes
  • Yield: 12 cookies

Ingredients

Wet Ingredients

  • 1/2 cup salted butter, softened
  • 3/4 cup brown sugar, lightly packed
  • 1 large egg, room temperature
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon peppermint extract

Dry Ingredients

  • 1 1/2 cups all-purpose flour, spooned and leveled
  • 1/4 cup cocoa powder
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt

Add-ins

  • 1/3 cup chocolate chips
  • 1/2 cup Andes creme de menthe mints, chopped (plus more for topping)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (176°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
  2. Cream Butter and Sugar: In a large bowl, cream the softened butter and brown sugar together until light and fluffy, about 2 minutes. This step helps incorporate air into the dough, resulting in a soft cookie texture.
  3. Add Wet Ingredients: Mix in the egg, vanilla extract, and peppermint extract until fully incorporated, ensuring the dough has that signature minty flavor.
  4. Combine Dry Ingredients: In a separate bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Then slowly add these dry ingredients to the wet mixture and stir until just combined to avoid overmixing.
  5. Fold in Chocolate and Mints: Gently fold in the chocolate chips and chopped Andes mints, distributing the mix-ins evenly throughout the dough.
  6. Shape Dough Balls: Use a cookie scoop or spoon to portion out the dough and roll into uniform 2-inch balls with your palms for consistent cookies.
  7. Add Toppings: Place extra pieces of broken Andes mints on top of each cookie dough ball to enhance the minty crunch and presentation.
  8. Arrange on Baking Sheet: Place 6 cookie dough balls onto the lined baking sheet, spacing them about 2 inches apart to allow room for spreading.
  9. Bake Cookies: Bake in the preheated oven for 10-12 minutes. Baking for 10 minutes yields a slightly underbaked, soft cookie; 12 minutes creates a cookie with crispy edges and a chewy center.
  10. Cool and Store: Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Store cooled cookies in an airtight container for up to one week for optimal freshness.

Notes

  • Use unsweetened cocoa powder for the best chocolate flavor.
  • For a stronger mint flavor, you can add an extra 1/4 teaspoon of peppermint extract, but be cautious as it can overpower the cookies.
  • If Andes mints are unavailable, substitute with any peppermint chocolate candies.
  • Cookies are best enjoyed within the first few days to enjoy the mint chocolate texture at its peak.
  • Ensure the butter is softened to room temperature for optimal creaming and texture.
  • Author: Monica
  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://monicarecipes.com/double-chocolate-andes-mint-cookies-recipe/