Description
Delight in these rich and fudgy Andes Mint Cookies, combining a deep cocoa cookie base with the refreshing, creamy taste of Andes Mints. Perfect for chocolate and mint lovers, these cookies bake to a soft, slightly under-baked texture and are finished with a melted mint chocolate topping for an irresistible treat.
Ingredients
Scale
Dry Ingredients
- 2 1/4 cups (300g) all-purpose flour (spoon and level)
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup (85g) unsweetened cocoa powder (spoon and level)
Wet Ingredients
- 2 cups (400g) granulated sugar
- 3/4 cup (175ml) vegetable oil
- 4 large eggs
- 2 tsp vanilla extract
Topping
- 48 Andes Mints Chocolates, unwrapped (from two packages)
Instructions
- Combine Dry Ingredients: In a medium mixing bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside for later use.
- Mix Sugar, Cocoa, and Oil: In the bowl of an electric stand mixer equipped with the paddle attachment, blend together the granulated sugar, unsweetened cocoa powder, and vegetable oil until fully combined and smooth.
- Add Eggs and Vanilla: Incorporate the four large eggs and vanilla extract into the cocoa mixture, mixing until the batter is uniform.
- Incorporate Dry Ingredients: Add the flour mixture to the wet ingredients and mix until just combined. Scrape the sides of the bowl and gently fold the dough to ensure even incorporation.
- Chill the Dough: Scrape the dough up the sides of the bowl to aid in faster, even chilling. Place the bowl in the freezer for 45 to 60 minutes until the dough is firm enough to handle.
- Preheat Oven: During the last 15 minutes of chilling, preheat your oven to 350°F (175°C).
- Shape Cookies: Scoop the dough and form into 1-inch balls (approximately 22 grams each). Place them on a baking sheet lined with parchment paper or a silicone baking mat, spacing each dough ball 2 inches apart.
- Flatten and Bake: Using greased hands or a cup, flatten each ball about halfway. Bake in the preheated oven for 9 to 11 minutes, aiming for a slightly under-baked appearance.
- Add Andes Mint Topping: While the cookies bake, unwrap the Andes Mints chocolates. Immediately after removing cookies from the oven, gently press one Andes Mint onto each cookie. Let them rest for about 5 minutes until the mint softens and can be spread over the cookie surface.
- Set Cookies: To set the topping faster, chill the cookies in the refrigerator, or place them on a wire rack and allow to set at room temperature.
Notes
- The cookie base recipe is adapted from Hershey’s classic chocolate cookie recipe.
- Flattening the dough balls helps to ensure even baking and a softer texture.
- Pressing the Andes Mint onto warm cookies allows the chocolates to soften and spread easily for a creamy topping.
- Cooling the cookies on a wire rack prevents sogginess by allowing air circulation.
- Use parchment paper or silicone baking mats to avoid sticking and for easy cleanup.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 18g
- Sodium: 90mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 30mg
