Chocolate Andes Mint Cookies

Picture this: a warm, gooey chocolate cookie infused with the cool, refreshing taste of Andes Mint chocolate candies. Hooked yet? Lucky you - here's the best recipe for making chocolate Andes Mint cookies for Christmas this year!

Prep Time20

Cook Time12

Chilling time1

Total Time1 32

Course: Dessert

Cuisine: American

Keyword: chocolate, cookies, dessert

Servings: cookies

Calories: 266kcal

Author: Laura

Equipment

Stand mixer or hand mixer
Large mixing bowl
whisk
Baking Sheets
Silicone baking mats or parchment paper
Medium Cookie Scoop
Cooling Racks

Ingredients

1 cup butter softened
1 cup dark brown sugar
1/2 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 F.
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

Nutrition