Andes Mint Cookies
Andes Mint Cookies are the perfect mix of mint and chocolate. With crisp edges and a chewy center, these cookies are perfect for the holidays or any time you’re craving a chocolate and mint combination!
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Servings: 12
Calories: 298kcal
Equipment
- #24 Cookie Dough Scoop
Ingredients
- ½ cup unsalted butter, softened
- ½ cup packed light brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1¼ cups all-purpose flour
- ¼ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup semisweet chocolate chips
- ¾ cup chopped Andes mints, plus more for topping
Instructions
- Preheat your oven to 325 degrees Fahrenheit.
- In a large mixing bowl or in the bowl of a stand mixer, cream together ½ cup unsalted butter, ½ cup packed light brown sugar, and ¼ cup granulated sugar until light and creamy.
- Add 1 large egg and 2 teaspoons vanilla extract into the cookie dough and beat again until just combined.
- Add 1¼ cups all-purpose flour, ¼ cup unsweetened cocoa powder, ½ teaspoon baking soda, and ¼ teaspoon salt and beat until just combined. Do not overmix.
- Use a wooden spoon or rubber spatula to mix in ½ cup semisweet chocolate chips and ¾ cup chopped Andes mints until evenly distributed.
- Scoop the cookie dough onto an ungreased cookie sheet using a #24 cookie scoop (about 2 ½ tablespoons each).
- Bake in the preheated oven for 12–15 minutes or until the edges set but the centers are still soft. As soon as you remove the cookies from the oven, press more Andes mints onto the top of the cookies.
- Allow the cookies to cool on the baking sheet for a few minutes. After 5 minutes, transfer the cookies to a wire rack to cool the rest of the way.
- Serve and enjoy!
Video
Notes
Recipe copyright The Domestic Spoon. For educational or personal use only.
- Unsalted butter: Use unsalted butter to control the amount of salt in your recipe.
- Semisweet chocolate chips: I feel like semi-sweet pairs best with Andes mints but feel free to use dark chocolate or milk chocolate if you prefer. You can also remove them altogether if you want a less-packed cookie dough.
- Use softened butter, not melted. This ensures a thick, tender cookie instead of flat, greasy ones. If you accidentally melt your butter, chill your dough for about 30 minutes before baking.
- Do not overmix the dough. Overmixing can lead to tough cookies. Mix just until combined.
- Bake until the centers look slightly shiny and underdone. They’ll finish setting as they cool and stay soft and chewy.
- Press extra Andes mints on top while warm so they slightly melt and stick beautifully to each cookie. For a pretty presentation you can spread the slightly melted Andes mints on top like a frosting. Spread gently for a tie-dye look.
Nutrition
Serving: 1serving | Calories: 298kcal | Carbohydrates: 37g | Protein: 3g | Fat: 16g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 34mg | Sodium: 112mg | Potassium: 104mg | Fiber: 2g | Sugar: 24g | Vitamin A: 260IU | Calcium: 23mg | Iron: 2mg
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