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Andes Mint Chocolate Cookies

Andes Mint Chocolate Cookies

These soft and chewy Andes Mint Chocolate Cookies are a perfect treat for any occasion! Packed with rich cocoa and topped with a beautiful Andes mint swirl, they offer the perfect blend of mint and chocolate. Ideal for holidays or when you’re craving something special!
Prep Time 15 minutes
Cook Time 10 minutes
Course Dessert, Baking
Servings 18 cookies

Ingredients
  

  • ½ cup butter softened to room temperature
  • ¼ cup granulated sugar
  • ¾ cup light brown sugar packed
  • 1 large egg room temperature
  • 1 teaspoon vanilla extract
  • 1 ⅓ cups all-purpose flour
  • ½ cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup chopped Andes mints
  • 18-20 whole Andes mints

Instructions
 

  • Prepare Cookie Dough:
  • In a large bowl, beat the butter, granulated sugar, and brown sugar together with a hand-held or stand mixer on medium-high speed for 3 minutes, until light and fluffy. Add the egg and vanilla extract, beating until well combined and scraping down the sides of the bowl as needed.
  • Mix Dry Ingredients:
  • In a separate bowl, whisk the flour, cocoa powder, baking soda, and salt until combined.
  • Combine Wet and Dry Ingredients:
  • Turn the mixer to low and gradually add the dry ingredients to the wet ingredients to avoid flour spillage. Add the chopped Andes mints and mix using a rubber spatula until evenly incorporated.
  • Chill the Dough:
  • Cover the dough tightly with plastic wrap and chill for at least 3 hours, or up to 3 days. This step is crucial for thicker cookies.
  • Preheat Oven:
  • Preheat the oven to 350°F and line two large baking sheets with parchment paper. Let the dough sit at room temperature for 30 minutes if it has chilled for longer than a day.
  • Shape and Bake:
  • Scoop out the dough using a large cookie scoop and arrange the dough balls on the prepared baking sheet 2-3 inches apart. Bake for 10-12 minutes, or until the edges are set and the tops look slightly soft.
  • Top with Andes Mint:
  • Immediately after baking, press a whole Andes mint into the top center of each warm cookie. Let them melt, then use a toothpick to swirl the mint around. If the cookies lose their circular shape slightly in the oven, use a wide-mouthed cup to swirl around the outside to create a perfect shape.

Notes

  • Chilling the dough is essential for the best texture and flavor. The longer you chill it, the thicker your cookies will be.
  • You can experiment with using different flavored Andes mints for a twist on the recipe.
Keyword chocolate mint cookies, Andes mint cookies, chewy cookies, holiday cookies, mint chocolate dessert, easy cookie recipes, Andes chocolate recipes