Andes Mint Cookies
Craving something sweet? These Andes Mint Cookies are the perfect treat! With rich chocolate and a refreshing minty finish, they’re irresistible. A delightful choice for any occasion, these easy cookies will satisfy your sweet tooth. Make them tonight!
Equipment
- Mixing Bowl
- Baking Sheet
- Chef's Knife
- Wooden Spoon
- Whisk
- Frying Pan
- Oven
Ingredients
- 1 cup butter
- 1 cup dark brown sugar measure packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 2/3 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon espresso powder
- 1/2 teaspoons salt
- 1 cup Andes Mints Bits or Chopped
- 1 cup chocolate chips or chunks semi-sweet
Instructions
- Begin by preheating your oven to 350 degrees Fahrenheit. This ensures that your cookies bake evenly and achieve that perfect texture.
- In a large mixing bowl, combine butter, dark brown sugar, and granulated sugar. Using a handheld or stand mixer, cream these ingredients together on medium speed for about three minutes. You’ll want the mixture to be light and fluffy, indicating that the butter is well creamed.
- Add in the eggs and vanilla to the creamed mixture. Mix on low speed until just combined. This helps to ensure that the mixture remains light without over-mixing.
- In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, espresso powder, and salt. This step is essential as it ensures that all your dry ingredients are evenly distributed.
- Gradually add the dry mixture to the wet ingredients. Mix on low speed until just combined. Be careful not to overwork the dough, as this can lead to tougher cookies.
- Now, fold in the Andes mints and chocolate chips using a spatula or wooden spoon. This adds those delightful minty and chocolatey bits throughout your dough.
- Cover the dough with plastic wrap and chill it in the refrigerator for about one hour. This step is crucial as it helps the flavors meld and makes the dough easier to handle.
- Once chilled, line a baking sheet with parchment paper. Scoop out about two tablespoons of dough and place them on the prepared baking sheet, leaving space between each cookie as they will spread while baking.
- Bake in the preheated oven for 15 to 17 minutes. The edges should appear set, while the centers may look slightly underbaked. This will lead to a chewy texture.
- After baking, remove the cookies from the oven and let them cool on the baking sheet for about five minutes. Then transfer them to a wire rack to cool completely. This cooling period is essential for achieving the perfect texture.
Notes
- Store cookies: in a sealed container at room temperature up to 4 days.
- Softening Tip: If they start to harden, place a piece of simple sandwich bread into the sealed container with them, they’ll soften up quickly.
- Refrigerator Storage: You can make and store this cookie dough in the refrigerator for up to 2 days.
- Freezing: Store in the freezer for up to 1 month, tightly covered. Let it thaw a bit prior to baking.