Andes Mint Cookies
Soft, chewy cookies with chocolatey minty goodness in every bite.
Servings 18 cookies
Calories 181kcal
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.
Nutrition
Calories: 181kcal | Carbohydrates: 26g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 23mg | Sodium: 132mg | Potassium: 88mg | Fiber: 1g | Sugar: 17g | Vitamin A: 171IU | Calcium: 20mg | Iron: 1mg