Andes Mint Cookies
User Reviews
5
Andes Mint Cookies
Description
This cookie dough combines creamed butter and sugars with eggs and vanilla, mixed with a dry blend of flour, cocoa powder, baking soda, baking powder, espresso powder, and salt. The addition of espresso powder intensifies the chocolate notes without adding a coffee flavor. After stirring in chopped Andes mints and semi-sweet chocolate chunks, the dough is chilled to improve texture and handling.
Baked at 350°F for 15-17 minutes, the cookies set with a soft center and slightly crisp edges. The Andes mints melt and redistribute, creating pockets of mint flavor throughout. Their rich chocolate profile is brightened by this refreshing touch.
These cookies are best stored in a sealed container at room temperature, where they stay soft for up to four days. Placing a piece of sandwich bread in the container helps maintain moisture. The dough can be refrigerated for up to two days or frozen for one month, making it convenient for preparing ahead.
Ingredients
- 1 cup butter
- 1 cup dark brown sugar measure packed
- 1/2 cup granulated sugar
- 2 large egg
- 1 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 2/3 cup cocoa powder unsweetened
- 1 1/2 teaspoons baking powder
- 1 teaspoons baking soda
- 1 teaspoons espresso powder
- 1/2 teaspoons salt
- 1 cup Andes mints Bits or Chopped
- 1 cup chocolate chips semi-sweet, or chunks
Instructions
- With a handheld or stand mixer, cream together butter, dark brown sugar, and granular sugar until light and fluffy about 3 minutes.Add in eggs and vanilla, and mix on low until combined.
- In a separate large bowl whisk together flour, unsweetened cocoa powder, baking soda, baking powder, espresso powder, and salt.
- Slowly, add in flour mixture to wet mixture and mix until combined. Add in Andes mints and chocolate chunks to the cookie dough and stir. Chill dough for 1 hour.
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Scoop out 2 tablespoons of cookie dough and place on the baking sheet.
- Bake in the preheated oven for 15-17 minutes. Remove from oven and allow cookies to cool on baking sheet on a wire cooling rack for 5 minutes, then remove cookies from baking sheet and transfer cookies to a wire baking rack to cool.
Notes
- Store baked cookies in an airtight container at room temperature for up to 4 days to keep them soft.
- Place a piece of sandwich bread inside the storage container to help maintain cookie moisture if they start hardening.
- Cookie dough can be refrigerated for up to 2 days or frozen for up to 1 month; thaw before baking.
- Ensure dough is chilled for 1 hour before baking to improve texture and handling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 32cookies
Amount Per Serving
Calories kcal
% Daily Value*
| Calories | 197kcal | 10% |
| Carbohydrates | 27g | 9% |
| Protein | 2g | 4% |
| Fat | 10g | 15% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 28mg | 9% |
| Sodium | 168mg | 7% |
| Potassium | 67mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 19g | 38% |
| Vitamin A | 196IU | 4% |
| Calcium | 21mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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