Imagine sinking your teeth into a decadent chocolate cookie that perfectly balances rich cocoa with the refreshing coolness of Andes mints. These aren't just ordinary cookies - they're a culinary experience that will transport you to dessert paradise! Whether you're a chocolate lover, a mint enthusiast, or simply someone who appreciates an extraordinary treat, these Chocolate Andes Mint Cookies are about to become your new obsession.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup unsalted butter
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup Andes mint baking chips
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract until fully incorporated.
- In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt to ensure even distribution of dry ingredients.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Fold in the Andes mint baking chips using a spatula, distributing them evenly throughout the cookie dough.
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake in the preheated oven for 9-11 minutes, or until the edges are set and the centers look slightly soft.
- Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
Tips
- Make sure your butter is softened but not melted - this ensures the perfect cookie texture.
- Don't overmix the dough, as this can make the cookies tough and dense.
- Use a cookie scoop for uniform cookie sizes to ensure even baking.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to prevent breaking.
- For extra mint intensity, you can reserve a few Andes chips to press on top of the cookies immediately after baking.
- Store the cookies in an airtight container with a piece of bread to help maintain their soft, chewy texture.
- For a fun variation, try drizzling melted white chocolate over the cooled cookies for an extra touch of elegance.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 28g
Protein: 3g
Fat: 11g
Saturated Fat: 7g
Cholesterol: 35mg
