Description
These Andes Mint Chocolate Cookies offer a delightful blend of rich cocoa flavor and refreshing mint, topped with a signature Andes chocolate mint. Soft and chewy with a slightly crispy edge, these cookies are perfect for chocolate and mint lovers alike. The dough is chilled for just the right texture and baked to perfection before being topped with melting mint chocolates for that classic, irresistible finish.
Ingredients
Scale
Wet Ingredients
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) packed light or dark brown sugar
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- 2 teaspoons (10ml) milk (any kind, dairy or nondairy, is fine)
Dry Ingredients
- 1 and 1/4 cups (156g) all-purpose flour (spooned & leveled)
- 1/2 cup (45g) natural unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/8 teaspoon salt
- 1/2 cup (100g) granulated sugar (for rolling)
Topping
- 22–24 Andes chocolate mints, unwrapped
Instructions
- Cream Butter and Sugars: In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the softened butter, granulated sugar, and brown sugar on medium-high speed until the mixture is fluffy and light in color, about 3 minutes. This step incorporates air for a tender cookie. Add the egg and vanilla extract, then beat on high speed until fully combined. Scrape down the sides as needed.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt until evenly mixed. This ensures your leavening and flavor are well distributed.
- Mix Dry into Wet: With the mixer running on low speed, slowly add the dry ingredients to the wet. Beat on low until combined and the dough thickens. Then increase to high speed and beat in the milk. The dough will be thick and sticky, which is perfect for these cookies.
- Chill the Dough: Cover the dough tightly and place it in the refrigerator for at least 2 hours, up to 3 days. This chilling step is crucial to firm up the sticky dough and intensify the flavors.
- Prepare for Baking: Preheat your oven to 350°F (177°C) and line large baking sheets with parchment paper or silicone mats to prevent sticking.
- Scoop, Roll and Sugar Coat: Remove dough from the refrigerator. Using a tablespoon measure (about 25g), scoop and roll dough into balls. Roll each ball in granulated sugar to create a sweet crust, then place on baking sheets spaced 2–3 inches apart to allow spreading.
- Bake the Cookies: Bake cookies for 10–12 minutes, or until edges look set. If the cookies haven’t started spreading by minute 9, take them out briefly and firmly tap the baking sheet on the counter a few times to encourage spreading, then return to the oven to finish baking.
- Add Andes Mint Topping: Let cookies cool on the baking sheet for 2 minutes. Gently press one Andes chocolate mint into the top of each warm cookie. Let the chocolate sit for 5 minutes to soften and then use a knife, spatula, or toothpick to swirl and spread the melted mint chocolate over the cookie’s surface.
- Cool Completely: Transfer the “frosted” cookies to a cooling rack to cool fully. The cookies will slightly deflate as they cool, and the Andes topping will set with a matte finish in under an hour, making them easy to store and stack.
- Storage: Store leftover cookies in an airtight container at room temperature for up to 1 week, maintaining freshness and texture.
Notes
- Chilling the dough is essential to manage the sticky texture and develop flavors.
- If cookies do not spread well, tapping the baking sheet helps initiate spreading.
- For shinier mint topping, serve the cookies shortly after adding the Andes mints or gently warm the topping before serving.
- Use room temperature ingredients for better mixing and texture.
- These cookies are best stored at room temperature; refrigeration may harden the mint chocolate topping.
