Chocolate Andes Mint Cookies
Indulge in a decadent treat with these irresistibly soft Chocolate Andes Mint Cookies! Rich cocoa-infused dough is perfectly baked to create chewy centers and crisp edges, then crowned with a luscious layer of melted Andes mints for a luxurious, velvety finish. In just 15 minutes of prep time, you’ll create a dessert that masterfully blends bittersweet chocolate and refreshing mint, making it ideal for holiday gatherings, cookie exchanges, or anytime you need an elevated treat. These cookies are as beautiful as they are delicious, featuring their signature swirl of melted mint chocolate on top. Perfectly portioned for 30 servings, they’re guaranteed to become a new family favorite!
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 1 cup granulated sugar
- 1 cup light brown sugar, packed
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 2.5 cups all-purpose flour
- 0.75 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 30 pieces Andes mints (unwrapped)
Instructions
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar using a hand or stand mixer on medium speed until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
Using a tablespoon or medium cookie scoop, portion out the dough into balls and place them about 2 inches apart on the prepared baking sheets.
Bake the cookies in the preheated oven for 7-8 minutes, or until the edges are set but the centers still look slightly soft. Do not overbake.
Remove the cookies from the oven and immediately place one unwrapped Andes mint on top of each cookie. Let the mints sit for about 2 minutes to soften, then use a spoon or offset spatula to spread the melted mint over the tops of the cookies.
Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely. Serve and enjoy!
Nutrition Facts
Calories |
4830 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 179.1 g | 230% | |
| Saturated Fat | 101.2 g | 506% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 628 mg | 209% | |
| Sodium | 2734 mg | 119% | |
| Total Carbohydrate | 831.4 g | 302% | |
| Dietary Fiber | 77.8 g | 278% | |
| Total Sugars | 481.7 g | ||
| Protein | 87.0 g | 174% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 576 mg | 44% | |
| Iron | 48.4 mg | 269% | |
| Potassium | 3768 mg | 80% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
