Double Chocolate Andes Mint Cookies
Dark chocolate cookies, mini chocolate chips, and decadent Andes mints. These double chocolate Andes mint cookies are heavenly!
Servings: 30 cookies
Calories: 174kcal
Ingredients
- 1 cup 2 sticks melted butter
- ½ cup cocoa powder Hershey’s Special Dark cocoa powder is my favorite
- 1 cup brown sugar
- ½ cup white sugar
- 2 large eggs
- 1 teaspoon vanilla
- 1 teaspoon peppermint extract
- ½ teaspoon salt
- 1 teaspoon baking soda
- 2 cups flour
- 1 cup mini chocolate chips optional
- 30-60 Andes Mints 1-2 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 ½ 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.
Nutrition
Calories: 174kcal
