Andes Mint Cookies
Andes Mint Cookies combine delicious fudgy chocolate cookies with the irresistible taste of Andes Mints
Ingredients
- 1 cup butter
- 1 cup dark brown sugar measure packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 2/3 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 teaspoons baking soda
- 1 teaspoons espresso powder
- 1/2 teaspoons salt
- 1 cup Andes Mints Bits or Chopped
- 1 cup chocolate chips or chunks semi-sweet
Instructions
- With a handheld or stand mixer, cream together butter, dark brown sugar, and granular sugar until light and fluffy about 3 minutes.Add in eggs and vanilla, and mix on low until combined.
- In a separate large bowl whisk together flour, unsweetened cocoa powder, baking soda, baking powder, espresso powder, and salt.
- Slowly, add in flour mixture to wet mixture and mix until combined. Add in Andes mints and chocolate chunks to the cookie dough and stir. Chill dough for 1 hour.
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Scoop out 2 tablespoons of cookie dough and place on the baking sheet.
- Bake in the preheated oven for 15-17 minutes. Remove from oven and allow cookies to cool on baking sheet on a wire cooling rack for 5 minutes, then remove cookies from baking sheet and transfer cookies to a wire baking rack to cool.
Notes
Store cookies in a sealed container up at room temperature up to 4 days. If they start to harden, place a piece of simple sandwich bread into the sealed container with them, they’ll soften up quickly.
You can make and store this cookie dough the refrigerator up to 2 days or you can store in the freezer up to 1 month. Make sure it’s tightly covered and that you let it thaw a bit prior to baking.
Nutrition
Calories: 197kcal | Carbohydrates: 27g | Protein: 2g | Fat: 10g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 168mg | Potassium: 67mg | Fiber: 1g | Sugar: 19g | Vitamin A: 196IU | Calcium: 21mg | Iron: 1mg
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