Andes Mint Cookies
User Reviews
5
Andes Mint Cookies
Description
The dough for Andes Mint Cookies blends all-purpose flour with baking powder and salt, while the wet ingredients mix together granulated sugar, cocoa powder, and vegetable oil before adding eggs and vanilla. After combining, the dough is chilled to firm up, helping the cookies hold their shape during baking. The skillet method includes shaping dough balls, flattening them slightly, and baking briefly until just underdone for a tender inside.
Immediately after baking, two unwrapped Andes Mint chocolates are pressed into each cookie, allowing the warmth to slightly melt the candy and create a minty topping. The combination results in cookies with soft centers, a cocoa-rich base, and sweet, creamy melted mint topping. These cookies balance chocolate intensity with peppermint freshness, setting them apart from standard chocolate cookies.
This workaround incorporated into the Hershey’s chocolate cookie base recipe ensures a well-textured cookie that blends chocolate and mint flavors in every bite. The chilling step is key for dough consistency and final texture, making the process manageable for home bakers.
Ingredients
- 2 1/4 cups (300g) all-purpose flour (spoon and level)
- 2 tsp baking powder
- 1/2 tsp salt
- 2 cups (400g) granulated sugar
- 1 cup (85g) cocoa powder spoon and level, unsweetened
- 3/4 cup (175ml) vegetable oil
- 4 egg large
- 2 tsp vanilla extract
- 48 Andes Mints chocolates unwrapped (from two packages)
Instructions
- In a medium mixing bowl whisk together flour, baking powder, and salt, set aside.
- In the bowl of an electric stand mixer fitted with the paddle attachment blend together sugar, cocoa powder and vegetable oil until well combined.
- Mix in eggs and vanilla extract.
- Add flour mixture and mix until combined. Scrape bowl and fold to ensure it's evenly incorporated.
- Scrape dough up the sides of the bowl (this is just a trick I use so it chills faster and more evenly). Freeze 45 - 60 minutes or until firm enough to handle.
- Preheat oven to 350 degrees during the last 15 minutes of dough chilling.
- Scoop dough out and shape into 1-inch balls (about 22 grams each). Transfer to a baking sheet lined with parchment paper or a silicone baking mat spacing them 2-inches apart.
- Flatten dough balls about halfway (with greased hands or cup). Bake in preheated oven about 9 - 11 minutes (they should appear slightly under-baked). Meanwhile unwrap chocolates.
- Immediately after removing chocolates from oven gently press one Andes Mint into each cookie. Let rest about 5 minutes until softened then spread over cookie.
- Chill to set faster or transfer to a wire rack and let set at room temperature.
Notes
- This cookie base recipe is adapted from Hershey's chocolate cookie recipe.
- Chilling dough before baking helps achieve even texture and shape.
- Top cookies immediately after baking with unwrapped Andes Mints for melting effect.
User Reviews
Overall Rating
5
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