Andes Chocolate Mint Cookies

ByCommonGround Minnesota
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The holidays are here, and if you’re looking to add a new cookie to your baking lineup, may we suggest a favorite of Alyssa O’Sullivan’s– these incredible Andes Chocolate Mint Cookies.

Holiday baking is a universal tradition no matter what holiday you celebrate this time of the year. Alyssa writes about some of her other Christmas traditions in this blog post, but there is just something about baking during the winter season that just feels appropriate. Whether it is the warmth from the oven combating the chill of the weather, the comfort of a made-with-love goodie, or just the predictable rhythm of whipping up a batch of cookies, we are here for it. And whether you are making this Andes Chocolate Mint Cookies or something else, we hope your holiday baking is successful!

Andes Chocolate Mint Cookies
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Andes Chocolate Mint Cookies

Course: DessertCuisine: AmericanDifficulty: Easy
Servings

24-36

cookies
Prep time

15

minutes
Cooking time

10

minutes
Total time

25

minutes

Chocolate + Mint = Festive Deliciousness

Ingredients

  • ½ cup unsalted butter, room temperature

  • ½ cup granulated sugar

  • ½ cup dark brown sugar, packed

  • 1 large egg, preferably room temperature

  • 1 teaspoon vanilla extract

  • 1 cup all-purpose flour

  • ½ cup + 2 Tbsp. Cocoa Powder

  • 1 teaspoon baking soda

  • ¼ teaspoon salt

  • 2 Tbsp. milk or heavy whipping cream

  • 1 cup Andes Creme de Menthe Chocolate Baking Chips (or chopped Andes Mints) plus a little more for topping

  • 1/3 cup semi-sweet chocolate chips (or Mint Chips for more mint flavor)

Directions

  • Preheat the oven to 350˚ F. Line 2 baking sheets with parchment paper or silicone baking mats. In the bowl of an electric mixer, combine the butter and sugars. Beat together on medium-high speed until light and fluffy, 2-3 minutes. Blend in the egg and vanilla, scrape down the bowl if needed.
  • In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Slowly add the dry ingredients into the wet ingredients in the mixer on low speed just until incorporated. Mix in the milk on the lowest speed and fold in the Andes Mints and chocolate chips.
  • Roll about 2 tablespoons of dough into balls and place on the baking sheets. Top each cookie with a little more Andes Mints.
  • Bake 10-11 minutes. Let cool on the baking sheets for about 5 minutes, then transfer to a wire rack to cool completely.

Notes

  • If you’re chopping Andes mints, unwrap them and stick them in the freezer for a bit to chill, but not freeze solid.

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