Andes Mint Chip Soft Fudgy Chocolate Cookies
User Reviews
4.8
63 reviews
Excellent
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Prep Time
15 mins
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Cook Time
15 mins
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Chill Time
2 hrs
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Total Time
2 hrs 25 mins
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Servings
14 cookies
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Calories
434 kcal
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Course
Baked Goods
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Cuisine
American
Andes Mint Chip Soft Fudgy Chocolate Cookies
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🍫🍪💚 These quadruple chocolate Andes mint cookies are big, bakery-style cookies that are rich, not overly sweet, and loaded with chocolate and mint chips.
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Ingredients
- ¾ cup unsalted butter softened (1 1/2 sticks)
- ¾ cup light brown sugar packed
- ¼ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 packet instant chocolate pudding mix about 3.7 to 3.9 ounces (not sugar-free and not ‘cook & serve’)
- ¼ cup unsweetened natural cocoa powder
- 1 teaspoon instant espresso granules optional, but recommended; brings out the chocolate flavor and does not make cookies taste like coffee
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- pinch salt optional and to taste
- one 10-ounce bag Andes Creme de Menthe Baking Chips mint baking chips may be substituted
- 2.5 to 3 ounces dark chocolate chopped (I used Trader Joe’s 72% Pound Plus Bar)
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Instructions
- To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) combine the butter, sugars, eggs, vanilla, and beat on medium-high speed until creamed and well combined, about 4 minutes.
- Stop, scrape down the sides of the bowl, and add the pudding mix, cocoa, espresso granules, and beat on low speed until just combined, about 1 minute.
- Stop, scrape down the sides of the bowl, and add the flour, baking soda, optional salt, and beat on low speed until just combined, about 1 minute.
- Stop, scrape down the sides of the bowl, and add the Andes chips, chopped chocolate, and beat on low speed until just combined, about 30 seconds.
- Using a large cookie scoop, 1/4-cup measure, or your hands, form approximately 14 equal-sized mounds of dough. Roll into balls, and flatten slightly.
- Place mounds on a large plate or tray, cover with plastic wrap, and refrigerate for at least 2 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.
- Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray.
- Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet) and bake for about 10 minutes, or until edges have set and tops are just set, even if slightly undercooked and glossy in the center. Don’t overbake which is easy to do with dark cookies. Cookies firm up as they cool.
- Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don’t use a rack.
Equipments used:
Notes
- Cookies are best warm and fresh, but will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months.
- Alternatively, unbaked cookie dough can be stored airtight in the refrigerator for up to 5 days or in the freezer for up to 6 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.
- Recipe adapted from my Quadruple Chocolate Soft Fudgy Pudding Cookies.
Nutrition Information
Show Details
Serving
1serving
Calories
434kcal
(22%)
Carbohydrates
52g
(17%)
Protein
6g
(12%)
Fat
23g
(35%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
8g
Cholesterol
59mg
(20%)
Sodium
175mg
(7%)
Fiber
2g
(8%)
Sugar
32g
(64%)
Nutrition Facts
Serving: 14cookies
Amount Per Serving
Calories 434 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 434kcal | 22% |
| Carbohydrates | 52g | 17% |
| Protein | 6g | 12% |
| Fat | 23g | 35% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 8g | 47% |
| Cholesterol | 59mg | 20% |
| Sodium | 175mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 32g | 64% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
63 reviews
Excellent
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