Double Chocolate Andes Mint Cookies

Name: Double Chocolate Andes Mint Cookies
Prep time: 1 h 7 min
Cook time: 10 min
Total time: 1 h 17 min
Yield: 24 cookies
Ingredients: ½ cup unsalted butter; ½ cup granulated sugar; ½ cup dark brown sugar; 1 large egg; 1 tsp vanilla extract; 1 cup all-purpose flour; ½ cup cocoa powder; 1 tsp baking soda; ¼ tsp salt; 2 tbsp milk or heavy whipping cream; 1 cup Andes creme de Menthe Baking Chips; 1/2 cup semi-sweet chocolate chips

User Reviews

4.8

48 reviews

Excellent

Prep Time
1 hr 7 mins
Cook Time
7 mins
Total Time
1 hr 17 mins
Servings
24 cookies
Calories
135 kcal
Course
Baked Goods, Others
Cuisine
American, Canadian

Double Chocolate Andes Mint Cookies

Ariel Walls

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Double Chocolate Andes Mint Cookies are chewy and rich, with both minty Andes mint candy bits and chocolate chips baked into a soft, chocolate cookie.

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Ingredients

Servings

½ cup unsalted butter (1 stick), room temperature
½ cup granulated sugar
½ cup dark brown sugar packed
1 large egg room temperature
1 tsp vanilla extract
1 cup all-purpose flour
½ cup cocoa powder
1 tsp baking soda
¼ tsp salt
2 tbsp milk or heavy whipping cream
1 cup Andes creme de Menthe Baking Chips or chopped Andes Mints
1/2 cup semi-sweet chocolate chips

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Instructions

Preheat the oven to 350˚ F.
Line 2 baking sheets with parchment paper or silicone baking mats. In a large bowl, cream the butter and both sugars together well until fluffy. Add in egg and vanilla extract.
In a separate large bowl, whisk together the flour, cocoa powder, baking soda, and salt. Add the dry ingredients into the wet ingredients, one cup at a time, with a rubber spatula until just incorporated. The dough will look and feel a little dry, this is when you mix in the milk and fold in the Andes baking chips and chocolate chips.
Let dough chill for a minimum of 1 hour to overnight.
Using a small cookie scoop or a spoon to roll about 2 tbsp of dough into balls, place cookie dough on the baking sheets.
Bake 10 minutes. Let cool on the baking sheets for about 5 minutes, then transfer to a wire rack to cool completely.
Keep in an airtight container for 3-4 days.