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Ultimate Soft & Chewy Andes Mint Cookies

A stack of three rich, dark chocolate Andes mint cookies, one broken open to show the gooey green mint filling.
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You can make these rich chocolate mint cookies easily. They feature the distinct flavor of Andes Mints in a soft, chewy format, perfect for holiday baking or a simple dessert.

Ingredients

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  • 1 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 1/4 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup chopped Andes Mints
  • 1 cup Andes Mint Chocolate Chips (optional, for extra flavor)

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit. Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  3. Beat in the eggs one at a time, then mix in the vanilla extract.
  4. In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  6. Gently fold in the chopped Andes Mints and the optional chocolate chips.
  7. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  8. Bake for 9 to 11 minutes. The edges should look set, but the centers should still look slightly soft.
  9. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For an extra rich chocolate flavor, use dark cocoa powder in the dry mix.
  • If you want a thicker cookie, chill the dough for 30 minutes before scooping.
  • Press a few extra chopped Andes Mints onto the tops of the dough balls right before baking for a better visual presentation.

Nutrition

Find it online: https://gourmetgaze.com/andes-mint-cookies-recipe-soft-chewy/