Andes Mint Cookies

Here’s something to add to your holiday dessert table: Andes mint cookies! Rich, chocolatey, and perfectly chewy, these quick and easy Christmas cookies are sure to be a hit.

Course Dessert

Cuisine American

Prep Time 15

Cook Time 8

Total Time 23

Servings cookies

Calories 138kcal

Author John Kanell

Equipment

Baking Sheets
Parchment paper
Mixing Bowls
Electric hand or stand mixer
Wire cooling rack

Ingredients

2 cups all-purpose flour (240g)
⅓ cup unsweetened cocoa powder (33g)
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ cup unsalted butter softened (170g)
¾ cup packed light brown sugar (165g)
¼ cup granulated sugar (50g)
1 large egg
2 teaspoons vanilla extract
1½ cups chopped Andes Chocolate Mints (225g) *divided

Instructions

Preheat the oven to 350F. Line two baking sheets with parchment paper.
In a small bowl, whisk together the flour, cocoa, baking powder, baking soda, and salt.
In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until creamy. Add the brown and granulated sugar and beat until light and fluffy, about 3 minutes. Stop and scrape down the bowl as needed. Beat in the egg and vanilla until well combined.
Add the flour mixture and beat on low speed just until combined, stopping to scrape down the bowl once during mixing. Stir in 1 cup of the Andes Chocolate Mints.
Scoop the dough and roll into tablespoon-sized balls and place them on the baking sheets about 2 inches apart. (For larger cookies, do 2 tablespoons of dough per cookie.) Press the remaining Andes Chocolate Mint pieces onto the dough balls.
Bake one sheet at a time for 8 to 10 minutes (up to 14 minutes for larger cookies) or until the cookies appear dry in the center but are still soft. Let cool on the pan for 5 minutes, then transfer to a wire rack to cool completely. Store cookies in an airtight container at room temperature for up to 1 week or freeze for up to 1 month.

Notes

Short on time? Swap the Andes mints for the Andes baking chips. No chopping required!
Don’t skimp on the chocolate. Be generous with the Andes mint thins so each bite is full of dreamy mint chocolate goodness.
If you like larger cookies, scoop 2 tablespoons of cookie dough before rolling it into a ball. This Andes mint cookies recipe as written will give you smaller, bite-sized cookies.
Don’t over-mix the cookie dough. The cookies could fall flat in the oven, and become too dense.
Keep an eye on baking time. Smaller Andes mint cookies take 8 to 10 minutes to bake, while larger ones take about 13 minutes (up to 14).

Nutrition

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