YUM! Chocolate Andes Mint Cookies YUM!
We’re talking about a chewy chocolate cookie with mint pieces inside, and an Andes mint ganache on top.
YUM! That’s all I have to say because the photos speak for themselves.
Easy Step-By-Step Instructions for Chocolate Andes Mint Cookies
Preheat oven to 350 degrees F, and line baking sheets with parchment or silicone mats
For these cookies you’ll be using both Andes mints and Andes baking pieces.
Unwrap, and set aside
96 Andes mints
In a medium-sized mixing bowl, whisk the following:
2 cups flour
1 cup cocoa
2 teaspoons baking soda
1 teaspoon salt
Beat the following until light.:
1 cup butter, softened
1 cup sugar
1 cup brown sugar
Add:
1 teaspoon vanilla
2 eggs
Beat another 2-3 minutes until fluffy.
Add dry ingredients, and stir just until combined.
Fold in:
1 bag (10 ounces) Andes mint baking pieces
Roll dough into 1-inch balls and place 2 inches apart on baking sheets. Bake at 350 degrees for 9-11 minutes.
Remove from oven, and allow to cool on sheet for 1 minute.
At this point, you can remove the cookies to wire cooling racks, and let them cool just like they are. They’ll be delicious!
~ OR ~
Take them up a notch by …
… leaving them on the baking sheet and placing 2 Andes mints on top of each cookie. Wait 30-60 seconds, then gently swirl to make a marbled pattern.
Be careful because if you try to spread it, the chocolate and mint will mix together, and you won’t get the distinct green and brown colors.
Remove to wire cooling racks, and allow topping to set.
Free Printable Recipe for Chocolate Andes Mint Cookies
- 1 cup butter, softened
- 1 cup sugar
- 1 cup brown sugar
- 1 teaspoon vanilla
- 2 eggs
- 2 cups flour
- 1 cup cocoa
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 bag (10 ounces) Andes mint baking pieces
- 96 Andes mints, optional
- Preheat oven to 350 degrees F, and line baking sheets with parchment or silicone mats.
- Unwrap Andes mints, and set aside.
- In a medium-sized mixing bowl, whisk flour, cocoa, baking soda, and salt.
- Beat softened butter and sugars until light. Add eggs and vanilla, and beat another 2-3 minutes until fluffy. Add dry ingredients, and stir just until combined. Add Andes baking pieces, and fold in.
- Roll dough into 1-inch balls and place 2 inches apart on baking sheets. Bake at 350 degrees for 9-11 minutes.
- Remove from oven, and allow to cool on sheet for 1 minute. Then place 2 Andes mints on top of each cookie. Wait 30-60 seconds, then gently swirl to make a marbled pattern.
- Remove to wire cooling racks, and allow to set.