Description
Indulge your sweet tooth with these Double Chocolate Andes Mint Cookies, featuring rich cocoa, melty chocolate chips, and refreshing chopped Andes creme de menthe mints. These cookies combine a chewy and slightly crispy texture with a festive minty twist, perfect for any occasion.
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 prevent sticking and facilitate easy cleanup.
- Cream Butter and Sugar: In a large bowl, cream the softened butter and brown sugar together until light and fluffy, about 2 minutes. This step incorporates air to help create a tender cookie texture.
- Add Wet Flavorings: Beat in the egg, vanilla extract, and peppermint extract until fully combined, which adds moisture and flavor to the dough.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking soda, baking powder, and salt to evenly distribute the leavening agents and cocoa.
- Mingle Wet and Dry: Slowly add the dry ingredients into the wet ingredients, mixing gently until just combined to avoid overworking the dough which could make cookies tough.
- Fold in Chocolate and Mint: Carefully fold in the chocolate chips and chopped Andes mints to distribute these delicious add-ins throughout the dough.
- Form Dough Balls: Use a cookie scoop or spoon to portion the dough and roll each portion into a uniform 2-inch ball with your palms for consistent baking.
- Add Toppings: Place extra chopped Andes mints on top of each dough ball for a visually appealing finish and an extra burst of mint flavor.
- Arrange on Baking Sheet: Place six cookie dough balls on the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
- Bake: Bake for 10-12 minutes until edges are lightly golden. For softer cookies, bake for about 10 minutes; for crispier edges with a chewy center, bake for 12 minutes.
- Cool and Store: Let the cookies cool on the baking sheet for 5 minutes to firm up before transferring to a wire rack to cool completely. Store cooled cookies in an airtight container for up to a week, best enjoyed fresh in the first few days.
Notes
- Use high-quality cocoa powder for the best chocolate flavor.
- Ensure butter is properly softened to cream well with sugar.
- Room temperature egg helps the dough mix evenly.
- Chopped Andes mints can be adjusted depending on desired mint intensity.
- These cookies can be frozen before baking; just add a couple of minutes to baking time if baking from frozen.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
