Description
Chocolate Andes Mint Cookies are soft, fudgy chocolate cookies topped with melted Andes mints for a rich, minty layer. These crowd-pleasing treats are perfect for holidays or anytime you’re craving a chocolate-mint combo.
Ingredients
Scale
- 3/4 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 package (about 28 pieces) Andes mints, unwrapped
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in eggs, one at a time, then add vanilla extract.
- In another bowl, whisk together flour, cocoa powder, baking soda, and salt.
- Gradually add dry ingredients to wet mixture until a soft dough forms.
- Drop dough by rounded tablespoons onto prepared baking sheets, spacing about 2 inches apart.
- Bake for 8–10 minutes, until cookies are set but still soft in the center.
- Immediately after removing from the oven, place one Andes mint on each hot cookie. Let it sit for a minute, then use a spoon or spatula to gently spread the melted chocolate over the top.
- Let cookies cool completely to allow the mint layer to set.
Notes
- For extra texture, stir chopped Andes mints into the dough before baking.
- Cookies can be stored in an airtight container for up to 5 days.
- Chill dough for 30 minutes before baking if you prefer thicker cookies.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 14g
- Sodium: 90mg
- Fat: 9g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
Keywords: Andes mint cookies, chocolate mint cookies, holiday cookies, easy mint dessert, chocolate cookies