Description
These Double Chocolate Andes Mint Cookies are a decadent treat combining rich cocoa, smooth chocolate chips, and refreshing Andes creme de menthe mints. Perfectly chewy with a hint of mint, these cookies are easy to make and bake to golden perfection.
Ingredients
Wet Ingredients
- 1/2 cup salted butter, softened
- 3/4 cup brown sugar, lightly packed
- 1 large egg, room temperature
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
Dry Ingredients
- 1 1/2 cups all-purpose flour, spooned and leveled
- 1/4 cup cocoa powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
Add-ins
- 1/3 cup chocolate chips
- 1/2 cup Andes creme de menthe mints, chopped (plus more for topping)
Instructions
- Preheat Oven: Preheat your oven to 350°F (176°C) and line a baking sheet with parchment paper to prepare for baking.
- Cream Butter and Sugar: In a large bowl, cream the softened butter and brown sugar together until light and fluffy, about 2 minutes. This will lighten the color and create a smooth texture for the dough.
- Add Wet Ingredients: Beat in the egg, vanilla extract, and peppermint extract until fully combined, ensuring the flavors meld together.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt to evenly distribute all leavening and flavoring components.
- Mix Dry into Wet: Slowly add the dry ingredients to the wet ingredients, mixing gently until just combined to avoid overmixing and tough cookies.
- Fold in Chocolate and Mints: Gently fold the chocolate chips and chopped Andes mints into the cookie dough to evenly disperse these delicious add-ins.
- Form Dough Balls: Use a cookie scoop or spoon to portion out the dough, then roll into uniform 2-inch balls with your palms for even baking.
- Top with Extra Mints: Place cookie dough balls on the prepared baking sheet and top each with extra broken Andes mint pieces for added minty flavor and visual appeal.
- Bake Cookies: Bake the cookies for 10-12 minutes until edges are lightly golden. Bake 10 minutes for a softer, slightly underbaked cookie or 12 minutes for a crispier edge with chewy center.
- Cool and Store: Let the cookies cool on the baking sheet for 5 minutes to set before transferring them to a wire rack to cool completely. Store cooled cookies in an airtight container for up to one week, best enjoyed within the first few days.
Notes
- Use good quality unsweetened cocoa powder for the best chocolate flavor.
- Ensure butter is softened, not melted, for proper creaming texture.
- Room temperature egg helps with smooth mixing and better texture.
- Do not overmix the dough once flour is added to avoid tough cookies.
- Baking time can be adjusted slightly depending on desired cookie texture.
- Store cookies in an airtight container at room temperature.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
