Andes Mint Cookies
Fudgy chocolate cookies filled with chopped Andes mints!
Servings: 24 cookies
Calories: 177kcal
Ingredients
- 1 cup unsalted butter at room temperature
- 1 cup light brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 ½ teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- ⅔ cup unsweetened cocoa powder
- 2 ½ cups all-purpose flour
- 1 ½ cups chopped Andes mints or bits
Instructions
- Preheat the oven to 350 degrees F.
- Line two baking sheets with parchment paper and set aside.
- In a large bowl with an electric mixer, beat the butter, brown sugar, and granulated sugar until creamy, about 2 minutes.
- Add the eggs one at a time, scraping down the edges of the bowl between each egg.
- Add the vanilla and beat to combine.
- Add the baking powder, baking soda, salt, and cocoa powder, beating to combine.
- Add the flour, beating to combine.
- Fold in the Andes mint bits.
- Form into larger, 2-3 tablespoon sized dough balls. Press additional Andes mint bits onto the tops of the dough balls.
- Bake in the oven for 8-9 minutes. Don't overbake! The tops should no longer be shiny but they may not appear completely set. They will set up more as they cool.
- Cool on the baking sheet for 5 minutes and then transfer to cooling rack.
Notes
- Be careful not to over-bake these cookies. They will set up as they cool.
- Store cookies in an airtight container at room temperature.
- To freeze - place them in an airtight container and freeze for up to 3 months.
Nutrition
Calories: 177kcal | Carbohydrates: 25g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 34mg | Sodium: 152mg | Potassium: 95mg | Fiber: 1g | Sugar: 13g | Vitamin A: 256IU | Calcium: 28mg | Iron: 1mg