Description
These Andes Mint Cookies are a decadent chocolate treat that combine a rich cocoa cookie base with the signature minty Andes chocolates melted on top. The cookies are slightly underbaked for a soft and chewy texture and then topped with the iconic Andes Mint candies, creating a perfect blend of chocolate and mint. Ideal for mint lovers looking for a festive and indulgent dessert.
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
- Mix Dry Ingredients: In a medium mixing bowl, whisk together the all-purpose flour, baking powder, and salt until fully combined. Set aside to be incorporated later.
- Combine Sugar, Cocoa Powder, and Oil: Using the paddle attachment on an electric stand mixer, blend the granulated sugar, unsweetened cocoa powder, and vegetable oil until the mixture is well combined and smooth.
- Add Eggs and Vanilla: Mix the eggs and vanilla extract into the cocoa mixture, ensuring they are fully incorporated for a smooth batter.
- Incorporate Dry Ingredients: Gradually add the flour mixture into the wet ingredients and mix until just combined. Scrape down the sides of the bowl and gently fold the dough to make sure all ingredients are evenly combined without overmixing.
- Chill the Dough: Scrape the dough up the sides of the bowl, which helps it chill more evenly. Place the dough in the freezer for 45 to 60 minutes until it is firm enough to handle and shape.
- Preheat the Oven: Approximately 15 minutes before the dough is done chilling, preheat your oven to 350°F (175°C) to ensure it’s at the right temperature for baking.
- Shape the Cookies: Remove the chilled dough from the freezer. Scoop out portions to form 1-inch balls, approximately 22 grams each. Place the dough balls on a baking sheet lined with parchment paper or a silicone mat, spacing them 2 inches apart to allow room for spreading.
- Flatten and Bake: Using greased hands or a cup, gently flatten each dough ball about halfway. Bake in the preheated oven for 9 to 11 minutes. The cookies should look slightly under-baked to retain a chewy texture.
- Add Andes Mints: Immediately after baking, remove the cookies from the oven and gently press one unwrapped Andes Mint chocolate onto the top of each cookie. Allow the chocolates to soften for about 5 minutes, then spread the melted chocolate evenly over the cookie surface.
- Set and Cool: To set the chocolate faster, chill the cookies briefly in the refrigerator. Alternatively, transfer them to a wire rack and allow to set at room temperature until firm.
Notes
- Cookie base recipe adapted from Hershey’s for great texture and flavor.
- Do not overbake the cookies; they should appear slightly under-baked for optimal chewiness.
- Chilling the dough helps control spreading and enhances the cookie texture.
- Using greased hands or a cup to flatten the dough balls prevents sticking.
- You can store these cookies in an airtight container at room temperature for up to 5 days.
- For a festive touch, try sprinkling crushed Andes Mints on top after spreading the melted chocolate.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 15g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
