Andes Mint Cookies
User Reviews
4.6
Andes Mint Cookies
Description
The Andes Mint Cookies are made from a cocoa-infused cookie dough consisting of flour, cocoa powder, baking soda, salt, butter, both light brown and granulated sugars, eggs, and vanilla. After mixing and forming dough balls, they bake until the edges are set but centers remain soft. Immediately after baking, an Andes mint chocolate is gently pressed into each cookie, allowing the mint to soften and melt slightly. This results in cookies with a tender center and a unique mint-chocolate topping.
The flavor combines the deep cocoa taste from the dough with the creamy, minty sweetness of the Andes chocolates. The texture contrasts between the soft cookie and the softened mint adds interest to each bite. They can be stored in an airtight container at room temperature for a few days, making them convenient for holiday gatherings or casual snacking.
Ingredients
- 2 cups all-purpose flour
- 2/3 cup cocoa powder unsweetened
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 3/4 cup unsalted butter at room temperature
- 3/4 cup light brown sugar packed
- 3/4 cup granulated sugar
- 2 egg large
- 2 teaspoons vanilla extract pure
- 36 Andes chocolate mints unwrapped
Instructions
- Preheat oven to 350 degrees F. Line a large baking sheet with a Silpat baking mat or parchment paper. Set aside.
- In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugars on medium high speed until light and creamy, about 2 minutes.
- Mix in the eggs and vanilla extract, scraping down the side of the bowl with a spatula, as necessary.
- Add the dry ingredients and mix on low until just combined. Don’t over mix.
- Scoop by the rounded tablespoon onto the prepared baking sheet, placing the dough balls about 2-inches apart.
- Bake for 8 to 10 minutes or until the cookies are set around the edges but still soft in the center.
- Remove the baking sheet from the oven and gently press an Andes mint into the center of each cookie. Let the cookies sit on the baking sheet for 5 minutes or until the mint is soft and melty. Take a butter knife and carefully spread the melted mint over the top of the cookie, leaving a little border. The mint will become the frosting for the cookie.
- Transfer cookies to a cooling rack and cool completely so the chocolate mint frosting can set up.
Notes
- Store the cookies in an airtight container at room temperature to maintain freshness for up to four days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 36Serving
Amount Per Serving
Calories 106 kcal
% Daily Value*
| Calories | 106kcal | 5% |
| Carbohydrates | 16g | 5% |
| Protein | 1g | 2% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 19mg | 6% |
| Sodium | 69mg | 3% |
| Potassium | 42mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 9g | 18% |
| Vitamin A | 131IU | 3% |
| Calcium | 9mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
You'll Also Love
