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Soft and Chewy Double Chocolate Andes Mint Cookies

A stack of rich, dark chocolate andes mint cookies, one broken open to show the soft interior.
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Make rich, fudgy chocolate cookies packed with chopped Andes Mints for a perfect holiday treat.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 3/4 cup packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 3/4 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup Andes Mints, roughly chopped
  • 1/2 cup Andes Mints, reserved for topping (optional)

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit. Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  3. Beat in the eggs one at a time, then mix in the vanilla extract.
  4. In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  6. Fold in the 1 cup of roughly chopped Andes Mints.
  7. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Press a few extra mint pieces onto the top of each dough ball if desired.
  8. Bake for 10 to 12 minutes. The edges should look set, but the centers will still look slightly soft.
  9. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For extra fudgy cookies, chill the dough for 30 minutes before scooping.
  • If you want a slight mint glaze, melt 1/4 cup white chocolate chips with 1/4 teaspoon peppermint extract and drizzle over cooled cookies.
  • Store cooled cookies in an airtight container at room temperature for up to 4 days.

Nutrition

Find it online: https://whiskdaily.com/andes-mint-cookies-recipe/