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–+ servings
Andes Mint Cookies

Chewy Andes Mint Cookies for Ultimate Chocolate Bliss

Indulge in Chewy Andes Mint Cookies, combining rich chocolate with refreshing mint for an unforgettable treat.
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Prep Time 10 minutes
Cook Time 12 minutes
Cooling Time 5 minutes
Total Time 27 minutes
Servings: 17 cookies
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 1.5 cups All-Purpose Flour Use the spoon-and-level method for measuring.
  • 0.67 cups Dutch Process Cocoa Powder Regular cocoa powder can be substituted.
  • 0.75 teaspoon Baking Powder Helps the cookies rise slightly.
  • 0.5 teaspoon Baking Soda Works with baking powder for texture.
  • 0.5 teaspoon Salt Enhances overall cookie flavor.
  • 0.5 cups Unsalted Butter Softened for easy mixing.
  • 0.5 cups Light Brown Sugar Adds moisture for chewiness.
  • 0.5 cups Granulated Sugar Balances sweetness perfectly.
  • 2 large Egg Yolks Room temperature for smoother mixing.
  • 1 teaspoon Peppermint Extract Essential for the mint flavor.
  • 1 teaspoon Vanilla Extract Complements the chocolate.
  • 1 cups Chopped Andes Mints Provides fudgy, minty bites.
  • 17 pieces Whole Andes Mints For topping the cookies.
  • 0.5 cups Chopped Andes Mints for Topping Adds an extra minty touch.

Equipment

  • Mixing Bowls
  • Electric Mixer
  • Baking Sheets
  • parchment paper
  • cookie scoop

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. Whisk together flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl.
  3. Beat butter, brown sugar, and granulated sugar on medium speed until light and fluffy.
  4. Add egg yolks, peppermint extract, and vanilla extract; beat until creamy.
  5. Slowly add dry ingredients to wet ingredients, mixing until just combined.
  6. Gently fold in chopped Andes mints into the cookie dough.
  7. Shape dough into 17 balls and place them on the prepared baking sheets, spacing 2 inches apart.
  8. Bake for 10-12 minutes; for softer cookies, aim for 10 minutes.
  9. Cool cookies on the baking sheet for 5 minutes, then transfer to a wire rack and top with whole Andes mints.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gCholesterol: 30mgSodium: 90mgPotassium: 50mgFiber: 1gSugar: 10gVitamin A: 500IUCalcium: 20mgIron: 1mg

Notes

Store cookies in an airtight container for up to 3 days or freeze for longer storage. Allow to cool before topping with Andes mints.

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