Ingredients
Scale
- 1 cup butter, softened
- 1 cup dark brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 2/3 cup cocoa powder
- 1 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons instant coffee
- 1/2 teaspoon salt
- 1 cup Andes Mints Bits or chopped Andes mint candies
- 1 cup chocolate chips or chunks
Instructions
- Beat together butter and both sugars for about 3 minutes until fluffy with a mixer.
- Add in the eggs and vanilla, and beat until combined.
- Meanwhile, in a separate bowl whisk together all the dry ingredients (except the Andes mints and chocolate chunks)
- Slowly add the dry ingredients to your wet mixture and mix just until combined. Do not overmix.
- Lastly, add the Andes mint and chocolate chunks to the batter.
- Chill dough in the fridge for an hour.
- Preheat oven to 350 degrees.
- Line a baking pan with parchment paper.
- Roll dough into 1-1 ½ inch balls and place on a lined baking sheet.
- Top with more Andes Mints if desired.
- Bake for 12 minutes until soft in the center.
- Let cool for 5 minutes before removing to cooling rack.
Notes
- The instant coffee can be substituted with 1 teaspoon of espresso powder
- Prep Time: 20 minutes
- Chilling Time: 1 hour
- Cook Time: 12 minutes
- Category: dessert
- Method: baking
- Cuisine: American