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Andes Mint Chocolate Cookies Recipe

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These Andes Mint Chocolate Cookies are rich, fudgy chocolate cookies topped with iconic Andes mint chocolates for a delightful minty finish. Soft and thick with a slightly crisp edge, these cookies combine the flavors of cocoa and mint for a perfect treat. The dough is chilled for a few hours before baking to achieve the ideal texture, and the melted Andes mint topping is swirled on warm cookies for a glossy, festive touch.

Ingredients

Cookie Dough

  • 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (100g) packed light or dark brown sugar
  • 1 large egg, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 and 1/4 cups (156g) all-purpose flour (spooned & leveled)
  • 1/2 cup (45g) natural unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/8 teaspoon salt
  • 2 teaspoons (10ml) milk (any kind, dairy or nondairy)

Coating & Topping

  • 1/2 cup (100g) granulated sugar (for rolling)
  • 22–24 Andes chocolate mints, unwrapped

Instructions

  1. Cream Butter and Sugars: In a large bowl, using a handheld or stand mixer fitted with a paddle attachment, beat the softened butter, granulated sugar, and brown sugar together on medium-high speed until the mixture is fluffy and light in color, about 3 minutes. This process aerates the dough for a better texture.
  2. Add Egg and Vanilla: Add the egg and vanilla extract to the butter mixture. Beat on high speed until fully incorporated, stopping occasionally to scrape down the sides and bottom of the bowl to ensure even mixing.
  3. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt until fully combined, breaking up any clumps.
  4. Combine Wet and Dry Ingredients: With the mixer running on low speed, slowly add the dry ingredients to the wet ingredients to avoid flour flying everywhere. Beat until combined. The dough will be thick.
  5. Add Milk: Increase mixer speed to high and beat in the milk. This will create a thick, sticky cookie dough.
  6. Chill Dough: Cover the dough tightly and refrigerate for at least 2 hours and up to 3 days. Chilling solidifies the dough, which is crucial for handling this sticky mixture and ensures the cookies bake properly.
  7. Preheat Oven and Prepare Baking Sheets: When ready to bake, preheat your oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats to prevent sticking.
  8. Shape and Roll Cookies: Remove the chilled dough from the refrigerator. Scoop heaping tablespoons (about 25g each) of dough and roll into balls. Roll each ball in granulated sugar to coat evenly and place on the prepared baking sheets with 2–3 inches of space between cookies.
  9. Bake Cookies: Bake in the preheated oven for 10–12 minutes, or until the edges appear set. If the cookies haven’t spread by around minute 9, gently tap the baking sheet against the counter 2–3 times to encourage spreading, then return to the oven to finish baking.
  10. Top with Andes Mints: Allow the cookies to cool on the baking sheet for about 2 minutes, then press one unwrapped Andes chocolate mint into the center of each warm cookie. Let the chocolate sit for 5 minutes to soften.
  11. Swirl Melted Chocolate: Using a knife, icing spatula, or toothpick, gently swirl or spread the melted Andes chocolate over the top of each cookie to create a smooth, glossy layer.
  12. Cool Completely: Transfer the cookies to a cooling rack to cool completely. The cookies will slightly deflate as they cool. The Andes chocolate topping will set matte within one hour, making them easy to stack and store.
  13. Store: Keep leftover cookies tightly covered at room temperature for up to one week for best freshness.

Notes

  • Chilling the dough is essential for handling and achieving the perfect cookie texture.
  • If cookies do not spread after initial baking time, physically tapping the baking tray can help encourage spreading.
  • Serve soon after topping for a shinier Andes mint finish, or gently warm the topped cookies to refresh the glaze.
  • Use any kind of milk (dairy or nondairy) based on your preference or dietary needs.
  • Store in an airtight container at room temperature; avoid refrigeration as it may dry out the cookies.

Find it online: https://marthatasty.com/andes-mint-chocolate-cookies-recipe/