Dessertsbeyondfrosting5.0
Andes Mint Cookie Recipe
This easy Andes Mint cookies recipe makes fudgy, decadent double chocolate cookies filled with Andes Crème de Menthe candy and melty chocolate chips. No chilling or rolling needed!
👥 20 Servings⏱️ Prep & Cook: 495202h 5m⏳ Prep: 15 min🔥 Cook: 495201h 50m👤 Beyond Frosting📖 beyondfrosting
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- baking sheet
- oven
- bowl
- microwave
📝 Preparation Steps
1
Preheat the oven to 350° F. Line a baking sheet with parchment paper or use a silicone baking sheet.
2
Melt the butter in a microwave-safe bowl for ⏱️ 30-45 seconds. Allow it to cool for a few minutes. Combine the melted butter with the brown and granulated sugar. Beat on medium speed until well combined, ⏱️ 2-3 minutes. Next, add the eggs and vanilla extract and continue beating until well incorporated.
(226g) melted butter1 cup(220g) packed light brown sugar1 cuplarge egg2(15 ml) pure vanilla extract3 teaspoons(80g) Hershey’s Special Dark Cocoa Powder1 cup
3
In a separate bowl, combine the remaining dry ingredients. Slowly add the dry ingredients to the dough, mixing on low speed until the dough starts to form. As the dough thickens, add the chocolate chips and Andes mints. Beat until incorporated.
4
Scoop the dough using a large cookie scoop and place on the baking sheet, 2 inches apart. Bake for ⏱️ 10-13 minutes. The center of the cookies should be slightly underbaked but not too gooey. If desired, place an unwrapped Andes Mint on top of the hot cookies, Allow to cool on the baking sheet for ⏱️ 10 minutes before transferring to a wire rack to cool.
Nutrition Facts
calories
276 calories
fat Content
16.2 g
serving Size
1 cookie
fiber Content
3.2 g
sugar Content
19.8 g
sodium Content
193 mg
protein Content
4 g
trans Fat Content
0 g
cholesterol Content
43.1 mg
carbohydrate Content
31.9 g
saturated Fat Content
9.9 g
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