Andes Mint Cookies are amazing to enjoin the to the lowest degree! Decadently chocolatey too perfectly rich. They are like brownie inward cookie grade addition an upgrade of Andes Mints. Such a tempting vacation cookie that’s perfect for a cookie exchange or cookie tray.
A Must Try Christmas Cookie!
Who doesn’t dearest Andes Mints? And who doesn’t beloved chocolate cookies? Combined the 2 in addition to y'all get a deliciously mint flavored, festive, chocolate holiday cookie!
And don’t forget to finish them with Christmas sprinkles because they brand them wait just that much better.
For this recipe I used ane of my favorite cookie bases (these HERE). Instead of rolling them inward powdered carbohydrate every bit done amongst those they’re baked without it, and so while they’re warm a minty chocolate is added allowing it to melt then you lot tin can spread it across the peak.
Ingredients You’ll Need for Andes Mint Cookies
- All-use flour
- Baking pulverisation
- Salt
- Granulated carbohydrate
- Unsweetened cocoa pulverization
- Vegetable rock oil
- Eggs
- Vanilla
- Andes Mints Chocolates
How to Make Andes Mint Cookies
- In a mixing bowl together flour, baking pulverisation, as well as salt, ready aside.
- In the bowl of an electrical stand up mixer fitted amongst the paddle attachment blend together carbohydrate, cocoa powder in addition to vegetable fossil oil.
- Mix in eggs together with vanilla extract.
- Add flour mixture and mix until combined. Scrape bowl together with bend to ensure it’s evenly incorporated.
- Scrape dough upward the sides of the bowl (this is but a trick I role and so it chills faster too more than evenly). Freeze 45 minutes or until business firm plenty to hold.
- Preheat oven to 350 degrees during the final fifteen minutes of dough chilling.
- Scoop dough out together with form into i-inch balls (most 22 grams each). Transfer to a baking sail lined alongside parchment newspaper or a silicone baking mat spacing them 2-inches apart.
- Flatten dough balls well-nigh halfway. Bake in preheated oven about 8 – nine minutes (they should appear slightly nether-baked). Meanwhile give away chocolates.
Immediately subsequently removing chocolates from oven gently press 1 Andes Mint into each cookie.
- Let residual almost 5 minutes until softened and then spread over cookie.
- Chill to fix faster or transfer to a wire rack and permit set at room temperature.
Tips for This Recipe
- It volition appear closer to brownie batter than cookie dough batter, chilling is an absolute must. You tin can chill overnight inward the refrigerator or freeze 45 – 60 minutes.
- If y'all are inward higher humidity together with tend to accept problem with pasty cookie dough I recommend adding in 3 extra Tbsp of flour so dough is easier to function amongst you lot could even effort using medium eggs.
- Be certain to add together the chocolates right afterward removing cookies from the oven. The warmth of the hot cookies volition melt each chocolate making it spreadable.
- Cut the recipe if half if y'all don’t plan on making them for a lot of people.
I Can’t Find Andes Mints is There a Substitute?
If yous are in some other state or your grocery shop is but out of Andes Mints (which tin can take place this fourth dimension of year), simply add 1/two tsp peppermint extract to the cookie dough and then melt regular milk or semi-sugariness chocolate as well as spread over cooled cookies.
Can I Make them In Advance?
You tin can brand the cookie dough 2 days in advance, but proceed it refrigerated not frozen. Cookies should keep good at room temperature for four or for days or refrigerated for a calendar week. They should besides freeze well for a month.
More Christmas Cookie Recipes to Try!
- White Chocolate Dipped Peppermint Sugar Cookies
- Butter Cookies
- Wedding Cookies
- Ricotta Cookies
- Stained Glass Cookies
- White Chocolate Dipped Ginger Cookies
Andes Mint Cookies
Ingredients
- two i/4 cups (300g) all-function flour (spoon together with degree)
- 2 tsp baking pulverization
- i/two tsp common salt
- ii cups (400g) granulated carbohydrate
- ane cup (85g) unsweetened cocoa pulverization (spoon as well as level)
- 3/iv loving cup (175ml) vegetable oil
- iv big eggs
- ii tsp vanilla extract
- 48 Andes Mints Chocolates, unwrapped (from ii packages)
Instructions
- In a medium mixing bowl whisk together flour, baking pulverisation, and common salt, fix aside.
- In the bowl of an electrical stand mixer fitted with the paddle attachment blend together carbohydrate, cocoa powder in addition to vegetable crude oil until good combined.
- Mix in eggs as well as vanilla extract.
- Add flour mixture too mix until combined. Scrape bowl together with crimp to ensure it'sec evenly incorporated.
- Scrape dough upward the sides of the bowl (this is simply a play tricks I role so it chills faster as well as more than evenly). Freeze 45 - 60 minutes or until firm enough to hold.
- Preheat oven to 350 degrees during the final 15 minutes of dough chilling.
- Scoop dough out too form into i-inch balls (almost 22 grams each). Transfer to a baking canvas lined with parchment paper or a silicone baking mat spacing them 2-inches apart.
- Flatten dough balls nearly halfway (with greased hands or cup). Bake inward preheated oven well-nigh 9 - 11 minutes (they should seem slightly nether-baked). Meanwhile let out chocolates.
- Immediately later on removing chocolates from oven gently press 1 Andes Mint into each cookie. Let residual most 5 minutes until softened and so spread over cookie.
- Chill to prepare faster or transfer to a wire rack too allow prepare at room temperature.
Notes
- Cookie base of operations adapted from Hershey'second.
Amount Per Serving
Calories 117
Calories from Fat 45
% Daily Value*