Description
Soft and chewy chocolate cookies topped with melted Andes mints for a deliciously rich and minty treat, perfect for holidays or chocolate lovers.
Ingredients
Units
Scale
- 3/4 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup unsweetened cocoa powder
- 1 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup semisweet chocolate chips (optional)
- 24 Andes Mints (unwrapped)
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy.
- Add eggs one at a time, then stir in vanilla extract.
- Mix in cocoa powder until fully combined.
- In a separate bowl, whisk together flour, baking soda, and salt. Gradually add to the wet mixture.
- Fold in chocolate chips if using.
- Scoop dough onto prepared baking sheets, spacing them about 2 inches apart.
- Bake for 8–10 minutes until edges are set.
- Remove from oven and immediately place one Andes Mint on top of each cookie. Let it melt for a minute, then gently spread the melted mint with a spoon.
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Chill the dough for 30 minutes if you prefer thicker cookies.
- Use Andes Mint baking chips instead for a more uniform chocolate-mint flavor throughout the cookie.
- Store in an airtight container for up to 5 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 15g
- Sodium: 90mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg