Description
Delightful blend of rich chocolate cookies topped with creamy mint that brings a burst of flavor with every bite.
Ingredients
Scale
- 3/4 cup (170 grams) unsalted butter, softened
- 1 cup (200 grams) brown sugar
- 1/2 cup (100 grams) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups (250 grams) all-purpose flour, spooned and leveled
- 1/2 cup (40 grams) unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 24 Andes crème de menthe thins
Instructions
- In a large bowl, use an electric mixer to beat the softened butter, granulated sugar, and brown sugar until smooth and fluffy.
- Add the eggs and vanilla extract, continuing to beat until well combined.
- In a separate bowl, combine the flour, cocoa powder, baking soda, and salt.
- Gradually mix the dry ingredients into the wet ingredients until fully incorporated.
- Cover the cookie dough and refrigerate it for 2 hours.
- Preheat the oven to 350°F (180°C) and line several baking sheets with parchment paper.
- Scoop and roll the dough into balls, using about 2 tablespoons of dough for each cookie. Place them on the prepared baking sheet, keeping them 2 inches apart.
- Bake the cookies for 10 minutes or until the edges are set.
- Let the cookies rest for one minute, then gently place an Andes mint in the center of each cookie. Wait one more minute for the mint to soften, then use a knife to swirl the mint around the cookie as frosting.
- Allow the frosted cookies to sit on the pan for 10 minutes before transferring them to a wire rack to cool.
Notes
Store in an airtight container at room temperature for up to a week. Refrigerate for up to two weeks or freeze for up to three months.
- Prep Time: 120 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: cookies, Andes mint, chocolate, dessert, baking