Andes Mint Cookies
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5.0
9 reviews
Excellent
Andes Mint Cookies
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Here’s something to add to your holiday dessert table: Andes mint cookies! Rich, chocolatey, and perfectly chewy, these quick and easy Christmas cookies are sure to be a hit.
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Ingredients
- 2 cups all-purpose flour (240g)
- ⅓ cup unsweetened cocoa powder (33g)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter softened (170g)
- ¾ cup packed light brown sugar (165g)
- ¼ cup granulated sugar (50g)
- 1 large egg
- 2 teaspoons vanilla extract
- 1½ cups chopped Andes Chocolate Mints (225g) *divided
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Instructions
- Preheat the oven to 350F. Line two baking sheets with parchment paper.
- In a small bowl, whisk together the flour, cocoa, baking powder, baking soda, and salt.
- In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until creamy. Add the brown and granulated sugar and beat until light and fluffy, about 3 minutes. Stop and scrape down the bowl as needed. Beat in the egg and vanilla until well combined.
- Add the flour mixture and beat on low speed just until combined, stopping to scrape down the bowl once during mixing. Stir in 1 cup of the Andes Chocolate Mints.
- Scoop the dough and roll into tablespoon-sized balls and place them on the baking sheets about 2 inches apart. (For larger cookies, do 2 tablespoons of dough per cookie.) Press the remaining Andes Chocolate Mint pieces onto the dough balls.
- Bake one sheet at a time for 8 to 10 minutes (up to 14 minutes for larger cookies) or until the cookies appear dry in the center but are still soft. Let cool on the pan for 5 minutes, then transfer to a wire rack to cool completely. Store cookies in an airtight container at room temperature for up to 1 week or freeze for up to 1 month.
Notes
- Short on time? Swap the Andes mints for the Andes baking chips. No chopping required!
- Don’t skimp on the chocolate. Be generous with the Andes mint thins so each bite is full of dreamy mint chocolate goodness.
- If you like larger cookies, scoop 2 tablespoons of cookie dough before rolling it into a ball. This Andes mint cookies recipe as written will give you smaller, bite-sized cookies.
- Don’t over-mix the cookie dough. The cookies could fall flat in the oven, and become too dense.
- Keep an eye on baking time. Smaller Andes mint cookies take 8 to 10 minutes to bake, while larger ones take about 13 minutes (up to 14).
Nutrition Information
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Calories
138kcal
(7%)
Carbohydrates
17g
(6%)
Protein
2g
(4%)
Fat
7g
(11%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
0.2g
Monounsaturated Fat
1g
Trans Fat
0.2g
Cholesterol
15mg
(5%)
Sodium
69mg
(3%)
Potassium
29mg
(1%)
Fiber
1g
(4%)
Sugar
11g
(22%)
Vitamin A
126IU
(3%)
Calcium
15mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 36cookies
Amount Per Serving
Calories 138 kcal
% Daily Value*
| Calories | 138kcal | 7% |
| Carbohydrates | 17g | 6% |
| Protein | 2g | 4% |
| Fat | 7g | 11% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 15mg | 5% |
| Sodium | 69mg | 3% |
| Potassium | 29mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 11g | 22% |
| Vitamin A | 126IU | 3% |
| Calcium | 15mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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