Andes Mint Chocolate Cookies
These chocolate andes mint cookies are an old classic. A chocolate cookie topped with a melting andes mint!
Servings: 24
Ingredients
- 3/4 Cup Butter softened (MUST be softened and not melted)
- 3/4 Cup Brown Sugar
- 3/4 Cup Sugar
- 2 Large Eggs
- 1 teaspoon Vanilla
- 2 Cups Flour
- 1/3 Cup Unsweetened Hersheys Cocoa
- 1/3 Cup Dark Cocoa or just use regular cocoa
- 1 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 1 Bag Andes Mints
Instructions
- Heat the oven to 350.
- In a large bowl, mix together the butter and sugar or 4 minutes until smooth and lightened in color. This time period makes for a fluffier cookie.3/4 Cup Butter, 3/4 Cup Brown Sugar, 3/4 Cup Sugar
- Add the eggs one at a time and vanilla and mix until just combined.2 Large Eggs, 1 teaspoon Vanilla
- In a separate bowl, sift together all of the dry ingredients.2 Cups Flour, 1/3 Cup Unsweetened Hersheys Cocoa, 1/3 Cup Dark Cocoa, 1 teaspoon Baking Soda, 1/2 teaspoon Salt
- Slowly add the dry ingredients to the wet ingredients and mix only until the ingredients are well incorporated.
- Scoop using a cookie scoop onto a parchment lined baking sheet and bake for 8 minutes.
- Remove to a cooling rack and immediately press two unwrapped Andes Mint Chocolates to the top of each cookie. Once melty swirl the chocolate together to make a frosted top.1 Bag Andes Mints
Video
Notes
These cookies can be frozen for up to 3 months.
Nutrition
Serving: 1cookie | Calories: 145kcal | Carbohydrates: 21g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 29mg | Sodium: 152mg | Potassium: 27mg | Fiber: 1g | Sugar: 13g | Vitamin A: 197IU | Calcium: 11mg | Iron: 1mg