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Cassidy Morris

Double Chocolate Andes Mint Cookies

These Double Chocolate Andes Mint Cookies are soft, chewy and packed with minty flavor. They are so chocolatey and nostalgic because of the Andes Mint. They so fun and festive and easy to make.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 30 cookies
Course: Dessert
Cuisine: American
Ingredients Method

Ingredients
  

  • 1 cup butter softened, unsalted, 2 sticks
  • 1 cup brown sugar
  • 1/2 cup sugar
  • 2 tsp vanilla extract
  • 1/2 tsp peppermint extract
  • 2 eggs
  • 2 1/2 cups all purpose flour spooned & leveled
  • 1/3 cup cocoa powder
  • 1 tbsp cornstarch
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 cup chocolate chips
  • 1 cup Andes Mint Chips
  • Andes Mints
  • flaky sea salt optional

Method
 

  1. Preheat your oven to 350° F and line your baking sheets with parchment paper.
  2. In a large bowl, add softened butter, brown sugar and sugar and mix until well combined.
  3. Add your eggs, vanilla extract and peppermint extract and mix until light and fluffy.
  4. Add in your cocoa powder, flour, cornstarch, baking soda, baking powder and salt. Stir until combined.
  5. Pour your chocolate chips, Andes mint chips and fold until just combined.
  6. Scoop your cookie dough into 1-2 inch balls and place on your baking sheets lined with parchment paper and few inches from each other. (To prevent them from spreading together)
  7. Top each cookie with a full Andes Mint (full or broken into pieces) some chocolate chips and Andes mint chips.
  8. Bake at 350° for 8-10 minutes until edges start to set. Remove from oven.
  9. Using a round cookie cutter or glass, scoot the edges of your cookies to make them round.
  10. Top with more chocolate, Andes Mint pieces and flaky sea salt. Let cool.
  11. Share and enjoy!!