Dark chocolate cookies, mini chocolate chips, and decadent Andes mints. These double chocolate Andes mint cookies are heavenly!
Course Dessert
Cuisine American
Keyword andes cookies, andes mints, creme de menthe, double chocolate cookies, peppermint, special dark
Prep Time 10 minutesminutes
Cook Time 10 minutesminutes
chill 1 hourhour
Total Time 1 hourhour20 minutesminutes
Servings 30cookies
Calories 174kcal
Ingredients
1cup2 sticks melted butter
1/2cupcocoa powderHershey’s Special Dark cocoa powder is my favorite
1cupbrown sugar
1/2cupwhite sugar
2large eggs
1teaspoonvanilla
1teaspoonpeppermint extract
1/2teaspoonsalt
1teaspoonbaking soda
2cupsflour
1cupmini chocolate chipsoptional
30-60Andes Mints1-2 per cookie
Instructions
Combine melted butter and cocoa powder. Stir until smooth.
Cream brown sugar and white sugar with the butter/cocoa mixture.
Add eggs and vanilla and peppermint extract.
Stir in salt, baking soda, and flour.
Mix in mini chocolate chips.
Chill dough for 1 hour.
Scoop cookies using a medium cookie scoop (2 Tbsp. size) onto parchment paper-lined baking sheets.
Press 1-2 Andes mints into each cookie dough ball.
Bake cookies for 10 minutes at 350 degrees. If you'd like to spread the Andes mint around the cookie with a butterknife it will be more like a glaze. If you leave them alone they'll begin to set up as they cool. Delicious either way.
Let cookies cool for a few minutes on the pan before transferring them to a wire rack.
Video
Notes
This recipe makes 2 1/2 dozen cookies. Store cooled cookies in an airtight container. I prefer these cookies warm (because the Andes mint is nice and gooey), but they are delicious no matter how to choose to eat them.