Description
This easy Andes Mint cookies recipe makes fudgy, decadent double chocolate cookies filled with Andes Crème de Menthe candy and melty chocolate chips. No chilling or rolling needed!
Ingredients
- 1 cup (226g) melted butter
- 1 cup (220g) packed light brown sugar
- 1/2 cup (95g) granulated sugar
- 2 large egg
- 3 teaspoons (15 ml) pure vanilla extract
- 1 1/2 cups (210g) all-purpose flour
- 1 cup (80g) Hershey’s Special Dark Cocoa Powder
- 1 teaspoon salt
- 1 teaspoon baking soda
- 3/4 cup (135g) semi-sweet chocolate chips
- 1 cup Andes Crème De Menthe Baking Chips
- 20 Andes Mints for toppings (optional)
Instructions
- Preheat the oven to 350° F. Line a baking sheet with parchment paper or use a silicone baking sheet.
- Melt the butter in a microwave-safe bowl for 30-45 seconds. Allow it to cool for a few minutes. Combine the melted butter with the brown and granulated sugar. Beat on medium speed until well combined, 2-3 minutes. Next, add the eggs and vanilla extract and continue beating until well incorporated.
- In a separate bowl, combine the remaining dry ingredients. Slowly add the dry ingredients to the dough, mixing on low speed until the dough starts to form. As the dough thickens, add the chocolate chips and Andes mints. Beat until incorporated.
- Scoop the dough using a large cookie scoop and place on the baking sheet, 2 inches apart. Bake for 10-13 minutes. The center of the cookies should be slightly underbaked but not too gooey. If desired, place an unwrapped Andes Mint on top of the hot cookies, Allow to cool on the baking sheet for 10 minutes before transferring to a wire rack to cool.
Notes
- Recipe adapted from my Double Chocolate Cookies.
- Andes Mints vs. Andes Baking Chips: Andes makes pre-chopped baking chips that are sold in the baking aisle at most grocery stores, especially during the holidays. However, if you can’t find them, you can use regular Andes Mints and simply chop them up into small pieces with a sharp knife.
- I topped my cookies with a whole Andes mint. It’s best to do this when they are hot and fresh from the oven. I tried adding one before baking, but the mint spilled open on top of the cookie and the end result wasn’t as pretty.
Nutrition
- Serving Size: 1 cookie
- Calories: 276
- Sugar: 19.8 g
- Sodium: 193 mg
- Fat: 16.2 g
- Carbohydrates: 31.9 g
- Fiber: 3.2 g
- Protein: 4 g
- Cholesterol: 43.1 mg