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Andes Mint Chocolate Cookies

Indulge in the rich flavors of these soft and chewy Andes Mint Chocolate Cookies, perfectly blended with the refreshing twist of Andes mint chocolate. Ideal for gatherings or cozy evenings at home.
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Prep Time 2 hours
Cook Time 12 minutes
Total Time 2 hours 12 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Cookie Dough Ingredients
  • 1/2 cup unsalted butter, softened to room temperature the foundation of a rich and creamy flavor.
  • 1/2 cup granulated sugar adding sweetness that perfectly complements the chocolate.
  • 1/2 cup packed light or dark brown sugar introducing a hint of caramel-like depth and moisture to the cookies.
  • 1 large egg, at room temperature ensuring the dough comes together beautifully.
  • 1 teaspoon pure vanilla extract an aromatic addition that enhances the overall flavor profile.
  • 1 and 1/4 cups all-purpose flour (spooned & leveled) providing structure and tenderness to each cookie.
  • 1/2 cup natural unsweetened cocoa powder lending a rich, chocolatey flavor that’s irresistible.
  • 1 teaspoon baking soda acting as a leavening agent to give the cookies their perfect rise.
  • 1/8 teaspoon salt balancing the sweetness and enhancing all the flavors.
  • 2 teaspoons milk adding moisture to ensure a soft and chewy cookie texture.
Coating and Topping
  • 1/2 cup granulated sugar for rolling the cookie balls, adding a delightful crunch.
  • 22–24 Andes chocolate mints, unwrapped the star of the show, melting perfectly on top to create that minty goodness.

Method
 

Preparation
  1. In a large bowl, use a mixer to beat the butter, granulated sugar, and brown sugar until fluffy and light in color, about 3 minutes.
  2. Add the egg and vanilla extract, then beat until well combined, scraping down the bowl as needed.
  3. In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
  4. With the mixer on low speed, gradually add the dry mixture to the wet ingredients until just combined.
  5. Switch to high speed and mix in the milk until the dough is thick and sticky.
  6. Cover the dough tightly and chill in the refrigerator for at least 2 hours, up to 3 days.
Baking
  1. Preheat oven to 350°F (177°C) and line baking sheets with parchment paper.
  2. Scoop and roll heaping tablespoons of dough into balls and roll in granulated sugar.
  3. Arrange them 2–3 inches apart on the prepared baking sheets.
  4. Bake for 10–12 minutes until edges set. If cookies aren't spreading by minute 9, gently bang the baking sheet on the counter 2–3 times.
  5. Let cookies cool for 2 minutes, then press an Andes mint into the top of each warm cookie and swirl the melted chocolate.
  6. Transfer cookies to a cooling rack to cool completely.

Notes

For extra flavor, add a pinch of espresso powder or mix in crushed mint candies. Store cookies in an airtight container at room temperature for up to a week, or freeze for up to three months.