Print

Andes Mint Chocolate Cookies Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Delight in these Andes Mint Chocolate Cookies, featuring a rich cocoa cookie base topped with the signature creamy and minty Andes chocolates. These soft, fudgy cookies are perfect for mint chocolate lovers and are wonderfully easy to prepare with a chilling step that ensures perfect texture and flavor. The chocolate mints are melted slightly after baking to create a luscious, glossy topping that adds an irresistible finishing 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)
  • 1/2 cup (100g) granulated sugar (for rolling)

Topping

  • 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. Add the egg and vanilla extract, then continue beating on high speed until fully combined. Scrape down the sides and bottom of the bowl as needed to incorporate all ingredients.
  2. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, natural unsweetened cocoa powder, baking soda, and salt until evenly mixed to ensure a consistent dough texture.
  3. Mix Wet and Dry Ingredients: With the mixer on low speed, slowly pour the dry ingredient mixture into the wet ingredients. Beat gently on low until just combined to avoid overmixing. The dough will be thick. Increase speed to high and beat in the milk until the dough becomes thick and sticky.
  4. Chill the Dough: Tightly cover the cookie dough and refrigerate it for at least 2 hours and up to 3 days. This chilling step is crucial for the consistency and spread of the cookies.
  5. Prepare Oven and Baking Sheets: Preheat the oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats and set them aside for baking.
  6. Shape and Sugar-Coat Cookies: Remove the dough from the refrigerator. Scoop about 1 heaping tablespoon (approximately 25g) of dough for each cookie and roll into balls. Roll each dough ball in granulated sugar, then place them 2–3 inches apart on the prepared baking sheets.
  7. Bake Cookies: Bake the cookies for 10–12 minutes or until the edges look set. If the cookies are not spreading by the 9-minute mark, remove the baking sheet and gently bang it on the counter 2–3 times to encourage spreading. Return the cookies to the oven to finish baking.
  8. Top with Andes Mints: After baking, allow the cookies to cool on the baking sheet for just 2 minutes. Press one Andes chocolate mint into the top of each warm cookie. Let the chocolate melt and sit for 5 minutes. Then, using a knife, icing spatula, or toothpick, gently swirl and spread the melted chocolate for a beautiful finish.
  9. Cool Completely: Transfer the frosted cookies to a cooling rack to cool completely. The cookies will deflate slightly as they cool. The Andes chocolates will set matte within an hour, allowing easy storage and transport. For a shinier look, serve shortly after topping or gently warm the Andes topping slightly before serving.
  10. Storage: Store leftover cookies tightly covered at room temperature for up to 1 week to maintain freshness.

Notes

  • Chilling the dough is essential for this recipe to prevent spreading and ensure chewy texture.
  • Banging the baking sheet on the counter helps initiate cookie spreading if they remain too thick after 9 minutes of baking.
  • Use parchment paper or silicone baking mats to prevent sticking and to allow even baking.
  • The Andes mint topping sets matte after cooling; warming slightly before serving gives a shinier appearance.
  • Cookies can be stored at room temperature for up to one week in an airtight container.

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