Chewy Andes Mint Chocolate Cookies

These cookies taste like Andes mints in cookie form! They're chewy, easy to make in about 30 minutes, and are perfect for the holidays!

👥 16 Servings⏱️ Prep & Cook: 25 min⏳ Prep: 15 min🔥 Cook: 10 min👤 Kayla Burton📖 brokenovenbaking

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🥘 Ingredients

Check off ingredients as you prepare them:

Preheat your oven to 350°F and line a baking sheet with parchment paper.

In a large bowl, cream together the softened butter and sugars until light and fluffy. Mix in the egg.

large egg (room temperature)1

Add the flour, cocoa powder, baking soda, and salt to the wet ingredients. Stir just until the dry streaks disappear.

Fold the chopped Andes mints into the chocolate cookie dough until evenly distributed.

Scoop and roll the cookie dough into smooth balls (about 3 tablespoons per cookie).

Dip the tops in extra chopped mints and then place them on the prepared baking sheet about 2 inches apart.

Bake on the oven's middle rack until the edges are set but centers are slightly underbaked (about ⏱️ 8-11 minutes).

Let the cookies cool on the pan for about ⏱️ 5 minutes, then transfer to a cooling rack.

calories

230 kcal

fat Content

13 g

serving Size

1 serving

fiber Content

2 g

sugar Content

18 g

sodium Content

84 mg

protein Content

3 g

trans Fat Content

0.3 g

cholesterol Content

34 mg

carbohydrate Content

29 g

saturated Fat Content

9 g

unsaturated Fat Content

2.4 g

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