Chocolate Andes Mint Cookies
These super soft, chewy, and fudgy cookies are packed with rich mint and chocolate flavor in every bite!
Ingredients:
1 3/4 cups All-Purpose Flour spooned and leveled
1/4 cup cocoa powder, unsweetened
1 tsp baking powder 療
1 tsp corn starch
1/2 tsp salt 蓼
1/2 tsp espresso powder optional, but recommended
8 Tbsp unsalted butter 杻
4 oz Andes Mints about 24 mints, plus extra for topping
4 oz chocolate chips milk, semi-sweet, or dark
1 tsp vanilla extract
2 large eggs 讀
3/4 cup brown sugar, packed light or dark
1/4 cup white sugar
Flaky sea salt for garnish 蓼
Instructions:
1 Combine Dry Ingredients:
In a medium bowl, whisk together the flour, cocoa powder, cornstarch, baking powder, salt, and espresso powder. Set aside.
2 Melt Chocolate & Mints:
In a small saucepan over medium-low heat, melt the chocolate chips, Andes mints, and butter. Stir carefully to avoid burning the chocolate. Remove from heat, stir in vanilla extract, and let cool.
3 Whisk Eggs & Sugars:
Using a stand-mixer with the whisk attachment, beat the eggs and sugars for 3-4 minutes until thick and pale in color.
4 Combine Mixtures:
Using a rubber spatula, stir the cooled chocolate mixture into the egg mixture until well combined. Fold in the flour mixture until just combineddont over-mix. The dough will be shiny.
5 Chill the Dough:
Chill the dough in the fridge for at least 10 minutes. This helps the dough thicken and prevents spreading when baked.
6 Scoop & Bake:
Preheat your oven to 350F 175C. Scoop the dough with a cookie scoop and place on a baking sheet. Bake for 10-12 minutes until cookies are set. This will make about 8-10 cookies depending on the size of the scoop.
7 Cool & Garnish:
Let the cookies cool on the sheet for 5 minutes before transferring to a wire rack to cool completely. Press an Andes mint into the center of each cookie and sprinkle with flaky sea salt.
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 10 cookies
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