Chocolate Andes Mint Cookies
Mint chocolate cookies topped with andes chocolate mints. A perfect Christmas cookie for chocolate mint lovers!
Equipment
Ingredients
- 1 cup salted butter, softened to room temperature
- 1 cup granulated sugar
- 1 cup light brown sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 ⅔ cups all purpose flour
- ½ cup unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 cup Andes mint bits
- 8.5 oz bag Andes creme de menthe thins (about 42 mints)
Instructions
- Line baking sheets with cooking spray or line with silicone liners. Preheat oven to 350 degrees.
- Cream butter and sugars in a large bowl. Beat in eggs and vanilla extract.
- Sift together the flour, cocoa powder, soda, baking powder, and salt in a medium bowl.
- Add the dry ingredients to the creamed mixture and stir until barely combined. Stir in the Andes mint bits.
- Scoop dough with a tablespoon (I like to use a cookie scoop), then roll into balls. Place on prepared pans at least 2 inches apart.
- Bake at 350° for about 9 minutes. Immediately place a mint on top of each cookie. Let sit for about 5 minutes until the chocolate melts. Use a spoon or offset spatula to spread the melted chocolate over the cookies.
- Transfer the cookies to a wire rack to cool completely. It can take up to an hour for the chocolate to set.
Nutrition
Serving: 1gCalories: 171kcalCarbohydrates: 23gProtein: 2gFat: 9gSaturated Fat: 6gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 19mgSodium: 104mgPotassium: 36mgFiber: 1gSugar: 16gVitamin A: 147IUCalcium: 13mgIron: 1mg
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