Andes Mint Cookies
Delightful chocolate cookies topped with melting Andes mints, perfect for any occasion.
Ingredients
Cookie Base
- 3/4 cup unsalted butter, softened Adds richness and tenderness.
- 1 cup brown sugar Lends a deep molasses-like sweetness.
- 1/2 cup granulated sugar Balances the rich flavors.
- 2 large eggs Brings moisture and binds the ingredients.
- 1 teaspoon vanilla extract Adds warmth and depth.
Dry Ingredients
- 2 cups all-purpose flour, spooned and leveled Provides shape and structure.
- 1/2 cup unsweetened cocoa powder Adds rich chocolate flavor.
- 1 teaspoon baking soda Ensures cookies rise.
- 1/4 teaspoon kosher salt Enhances sweetness.
Topping
- 24 pieces Andes crème de menthe thins Creates a luxurious frosting effect.
Instructions
Preparation
- In a large bowl, use an electric mixer to beat the softened butter with both sugars until smooth and fluffy (about 2-3 minutes).
- Add the eggs and vanilla extract to the buttery mix and beat until fully combined and smooth.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, and kosher salt.
- Gradually pour the dry ingredients into the wet mixture and mix until fully incorporated.
- Cover the cookie dough with plastic wrap and refrigerate for at least 2 hours.
Baking
- Preheat your oven to 350°F (180°C) and line baking sheets with parchment paper.
- Scoop out about 2 tablespoons of dough for each cookie and roll them into balls. Place them on the prepared baking sheets, leaving 2 inches between each.
- Bake in the preheated oven for about 10 minutes or until the edges are set.
- Let cookies rest for 1 minute, then place an Andes mint on each cookie to melt.
- Swirl the melted Andes mint over each cookie to create a frosting effect.
- Let the frosted cookies sit on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.
Notes
Use room temperature ingredients for a fluffier cookie. Chill the dough longer for better flavor.