Description
Delightfully rich and chocolaty Chocolate Andes Mint Cookies combine the deep flavor of cocoa and semisweet chocolate chips with refreshing chopped Andes mints, creating a perfect balance of sweet and minty in every bite. These soft, chewy cookies are quick to prepare and make a fantastic treat for any occasion.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Add-ins
- 1 cup semisweet chocolate chips
- 1 cup Andes mints, chopped
Instructions
- Preheat and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt until evenly combined and aerated.
- Cream Butter and Sugars: In a large bowl, beat the softened unsalted butter with granulated sugar and brown sugar until the mixture is light and fluffy, which will take about 2 to 3 minutes, ensuring a soft texture in the cookies.
- Add Eggs and Vanilla: Add the eggs one at a time to the creamed butter and sugar, beating well after each addition to incorporate and emulsify. Then stir in the vanilla extract for flavor.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing gently until just combined to avoid overworking the dough, which can make cookies tough.
- Fold in Chocolate and Mints: Carefully fold in the semisweet chocolate chips and chopped Andes mints, distributing them evenly throughout the dough.
- Scoop Dough: Using a tablespoon measure, scoop out portions of dough and place them on the prepared baking sheet, spacing each about 2 inches apart to allow for spreading during baking.
- Bake: Bake the cookies in the preheated oven for 9 to 11 minutes, or until the edges are set while the centers remain soft for a chewy texture.
- Cool Down: Let the cookies cool on the baking sheet for 5 minutes after removing from the oven to firm up, then transfer them to a wire rack to cool completely.
Notes
- For extra minty flavor, add an additional 1/4 cup of chopped Andes mints.
- Ensure butter is softened but not melted for best creaming results.
- Store cookies in an airtight container at room temperature for up to 5 days.
- The cookies can be frozen for up to 3 months; thaw at room temperature before serving.
- Using parchment paper helps prevent sticking and makes cleanup easier.
