Description
These Chocolate Andes Mint Cookies are a delightful treat with a rich chocolate flavor and a refreshing hint of mint. Perfect for holiday gatherings or anytime you’re craving a sweet indulgence!
Ingredients
Scale
Cookies:
- 3/4 cup unsalted butter (softened)
- 1 cup granulated sugar
- 1/2 cup brown sugar (packed)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract (optional)
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chopped Andes Mints (plus extra for topping)
- 1/2 cup semi-sweet chocolate chips
Instructions
- Preheat oven and prepare baking sheets: Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Cream butter and sugars: In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. Add eggs one at a time, then mix in vanilla and peppermint extract if using.
- Combine dry ingredients: In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt. Gradually add to the wet mixture.
- Include Andes Mints and chocolate chips: Fold in chopped Andes Mints and chocolate chips.
- Bake: Scoop dough onto baking sheets and bake for 9–11 minutes. Press extra Andes Mints on top while warm. Cool on a wire rack.
Notes
- For a fudgier texture, chill the dough before baking.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Cookies can be frozen for longer storage.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 15g
- Sodium: 95mg
- Fat: 9g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
