Description

Delight in these rich and chewy Chocolate Andes Mint Cookies, infused with the perfect balance of smooth cocoa and refreshing mint from chopped Andes mints. Each cookie is topped with a whole Andes mint that melts beautifully and swirls into the warm cookie for a visually striking and flavorful finish. Perfect for mint chocolate lovers and a great treat for any occasion.

Ingredients

Scale

Wet Ingredients

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

Dry Ingredients

1 1/3 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt

Add-ins

1 cup chopped Andes mints
18-20 whole Andes mints for topping

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Instructions

Mix wet ingredients: In a large bowl, use a hand-held or stand mixer fitted with a paddle attachment to beat the softened butter, granulated sugar, and light brown sugar on medium-high speed for 3 minutes until light and fluffy. Then, with the mixer running, add the egg and vanilla extract while scraping down the bowl sides as needed.
Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt until evenly mixed.
Incorporate dry mixture: Reduce the mixer speed to low and slowly add the dry ingredients to the wet ingredients to prevent flour from dispersing into the air. Mix until just combined.
Add chopped Andes mints and chill dough: Fold in the chopped Andes mints using a rubber spatula. Cover the dough tightly with plastic wrap and chill in the refrigerator for at least 3 hours, or up to 3 days, to ensure the dough firms up for better cookie shape.
Prepare for baking: When ready to bake, preheat the oven to 350°F. Line two large baking sheets with parchment paper. If the dough has chilled for longer than one day, let it sit at room temperature for 30 minutes to soften slightly.
Scoop and bake cookies: Use a large cookie scoop to portion the dough onto the prepared baking sheets, spacing cookies 2-3 inches apart. Bake for 12 minutes, or until the edges are set and the tops remain slightly soft.
Top with whole Andes mints and swirl: Immediately after removing from the oven, press one whole Andes mint into the center of each warm cookie. Allow the mint to melt slightly, then use a toothpick to swirl the melted chocolate for a decorative effect. If cookies spread unevenly, press a wide-mouthed cup around each cookie to restore a perfect circle shape.

Notes

Chilling the dough is essential for thicker and chewier cookies; do not skip this step.
If the dough is very cold and hard, allow it to warm at room temperature for 30 minutes before scooping.
You can substitute Andes mints with other mint chocolates if preferred for similar flavor.
To prevent cookies from spreading too much, ensure your butter is properly softened but not melted.
Store baked cookies in an airtight container at room temperature for up to 5 days for best freshness.

Nutrition

Serving Size: 1 cookie
Calories: 180 kcal
Sugar: 14 g
Sodium: 120 mg
Fat: 9 g
Saturated Fat: 5 g
Unsaturated Fat: 3 g
Trans Fat: 0 g
Carbohydrates: 23 g
Fiber: 2 g
Protein: 2 g
Cholesterol: 25 mg