Andes Mint Chip Soft Fudgy Chocolate Cookies
User Reviews
4.8
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Prep Time
15 mins
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Cook Time
10 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
Description
The dough begins by creaming softened butter with light brown and granulated sugars, eggs, and vanilla until smooth and fluffy. Adding instant chocolate pudding powder, unsweetened cocoa, and espresso granules intensifies chocolate notes and contributes to soft, moist texture. Flour, baking soda, and optional salt are folded in, followed by Andes mint chips and chopped dark chocolate, distributing mint and dark chocolate chunks throughout each cookie.
Large spoonfuls of dough are formed into balls, flattened slightly, and refrigerated for at least two hours. Chilling firm the dough, preventing excess spreading to preserve a chewy, fudgy interior when baked. These cookies combine a minty brightness with deep chocolate richness, offering a distinct flavor profile and soft bite.
The recipe recommends serving cookies fresh and warm but notes they keep for a week airtight or can be frozen for longer storage. Unbaked dough may also be refrigerated for up to five days or frozen for up to six months, allowing flexible baking schedules.
Ingredients
- ¾ cup butter softened (1 1/2 sticks, unsalted
- ¾ cup light brown sugar packed
- ¼ cup granulated sugar
- 2 egg large
- 2 teaspoons vanilla extract
- 1 instant chocolate pudding mix about 3.7 to 3.9 ounces (not sugar-free and not ‘cook & serve’, packet
- ¼ cup unsweetened cocoa powder natural
- 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
- Andes creme de menthe baking chips mint baking chips may be substituted, 10-ounce bag
- 2.5 to 3 ounces dark chocolate chopped (I used Trader Joe’s 72% Pound Plus Bar)
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.
Notes
- Cookies are best served warm and fresh but keep airtight at room temperature for up to 1 week or frozen up to 6 months.
- Unbaked dough can be refrigerated for up to 5 days or frozen for up to 6 months to bake later as needed.
- Chilling dough before baking helps maintain soft, fudgy texture and prevents cookies from spreading too thin.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.8
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