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Soft and Chewy Andes Mint Cookies

Five rich, fudgy chocolate Andes Mint cookies studded with mint chips, resting on a white plate.
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Make these soft baked mint cookies featuring rich chocolate dough studded with melted Andes Mints. This easy recipe delivers irresistible mint chocolate treats perfect for holiday baking.

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • ¾ cup granulated sugar
  • ¾ cup packed brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 ¾ cups all-purpose flour
  • ¾ cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup Andes Mints, roughly chopped

Instructions

  1. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  2. Beat in the eggs one at a time, then mix in the vanilla extract.
  3. In a separate medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  5. Fold in the chopped Andes Mints.
  6. Cover the dough and chill in the refrigerator for at least 30 minutes. Chilling helps prevent spreading.
  7. Preheat your oven to 350 degrees F. Line baking sheets with parchment paper.
  8. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  9. Bake for 9 to 11 minutes. The edges should be set, but the centers should still look slightly soft.
  10. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For an extra rich flavor, substitute regular cocoa powder with dark cocoa powder.
  • If you want a stronger mint flavor, add ½ teaspoon of peppermint extract to the wet ingredients.
  • To make these cookies look festive, press a few extra Andes Mint pieces onto the tops of the dough balls before baking.

Nutrition

Find it online: https://kitchenican.com/andes-mint-cookies-recipe-soft-chewy/