Andes Mint Chocolate Cookies
Servings 24 cookies
Equipment
Ingredients
- 1/2 cup Butter room temperature
- 1/2 cup Sugar
- 1/2 cup Brown Sugar
- 1 tsp. Vanilla Extract
- 1/4 tsp. Mint Extract
- 1 Egg
- 1 cup Flour
- 1/2 cup Cocoa Powder
- 1 tsp. Baking Soda
- 1/2 tsp. Salt
- 3/4 cup Andes Mint Baking Chips or chopped Andes Mints
- 24 Andes Mints unwrapped for top
Instructions
- Preheat your oven to 350 degrees F.
- Unwrap 24 Andes mints and set them aside. They will go on top of the cookies once they are done baking.
- Cream together butter, sugars, vanilla, and mint extract in a large bowl. Or use a stand mixer which is one of my most favorite kitchen gadgets.
- Then mix in egg.
- In a separate bowl, whisk together flour, cocoa powder, baking soda and salt. Then add the dry ingredients to the dough mixture.
- Mix in 3/4 cup of Andes mint baking chips or chopped Andes mints into the cookie dough batter.
- Roll dough into 1" balls and place on a baking sheet lined with silicone baking mats or parchment paper.
- Bake cookies for 10-12 minutes, then immediately put one Andes mint on top of each cookie and move the cookies to a wire rack to cool.
- Once the Andes mint begins to melt smooth it out with a spoon or butter knife.
Notes
If the mints aren't melting just set the wire rack with cookies back into the oven with the door open until the mints finish melting.