These Chocolate Andes Mint Cookies are the perfect Christmas treat.
These cookies are fudgy, soft and chewy, and full of flavor. They are everything I love in a cookie.
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Ingredients
- Flour: This Andes mint cookie recipe uses all-purpose flour. Measure it using the spoon-and-level method to avoid dense cookies.
- Cocoa Powder: Provides the chocolatey goodness.
- Baking Soda: Used as a leavening agent.
- Salt
- Butter: I use unsalted butter to control the salt levels. If using salted, skip the added salt.
- Sugars: I like to use a balance of brown sugar and granulated sugar. Brown sugar provides flavor and moisture, while granulated sugar helps with the spreading of the cookies.
- Egg
- Vanilla Extract
- Andes Chocolate: The star of the show! Provides mint chocolatey goodness. You can also do half semisweet chocolate chips and half Andes chocolate if you prefer.
You will also need a stand mixer (or a hand mixer would work too!).
How to Make Andes Mint Cookies
- Whisk together dry ingredients.
- Cream together wet ingredients. Slowly add dry ingredients until well combined.
- Fold in Andes mint chocolates.
- Bake until set.
I like my cookies to be soft and chewy, so be sure to take them out just as the edges are set and the center is slightly soft.
Store in an airtight container for up to 5 days.
More Christmas Treats
Soft and Chewy Gingersnap Cookies – my all time favorite Christmas cookie
Easy Peppermint Bark Recipe – a no-bake treat
Gingerbread Bars – with a yummy cream cheese frosting
Andes Mint Cookies
Soft, chewy cookies with chocolatey minty goodness in every bite.
Servings 18 cookies
Calories 174kcal
Equipment
- stand mixer
Ingredients
- 1¼ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter softened
- ½ cup brown sugar packed
- ½ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup Andes mint chocolates roughly chopped
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- In a stand mixer, beat the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
- Beat in the egg, then add the vanilla extract and mix until smooth.
- Gradually add the dry ingredients to the wet, mixing until well combined.
- Fold in the chopped Andes mint chocolates.
- Scoop 1½ tablespoons of dough onto the prepared baking sheets, spacing about 2 inches apart.
- Bake for 8-10 minutes, or until the cookies are set around the edges and slightly soft in the center. Let them cool on the baking sheet for a few minutes before transferring to a wire rack.
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