Make chocolate cookies stand out with a simple mint chocolate frosting. These Andes mint cookies are easy to make and excellent for mint chocolate lovers!
SERVINGS: 26 COOKIES– 2 cups all-purpose flour spooned & leveled (250 grams)– ½ cup unsweetened natural cocoa powder sifted (45 grams)– ½ teaspoon baking powder– ½ teaspoon baking soda– ¼ teaspoon salt– ¾ cup unsalted butter softened (170 grams; 1 ½ sticks)– 1 cup packed light brown sugar (200 grams)– ⅓ cup granulated sugar (70 grams)– 1 large egg at room temperature– 1 large egg yolk at room temperature– 1 ½ teaspoons pure vanilla extract– 26 Andes mints unwrapped
Ingredients
Step 1
Mix flour, cocoa powder, baking powder, baking soda, and salt in a large bowl. Set aside.
Step 2
Beat butter, brown sugar, and granulated sugar for 1–2 minutes using a handheld mixer or stand mixer with the paddle attachment.
Step 3
Add the egg, egg yolk, and vanilla essence, scraping the bowl edges as needed. Mix the dry ingredients just until mixed.
Step 4
Refrigerate the cookie dough for at least 2 hours under plastic wrap.
Step 5
Heat the oven to 350°F (177°C). Prepare two to three large baking sheets with parchment or silicone mats.
Step 6
Take the dough from the fridge. Drop cookie dough onto baking pans using a 1.5 tablespoon cookie scoop.
Step 7
Bake until cookie tops are firm, 10–12 minutes. After baking, gently place one Andes mint on each biscuit.
Step 8
After 5 minutes, gently sprinkle melted Andes mint on each biscuit using an offset spatula or spoon.
Step 9
After 5 more minutes on the baking sheets, carefully move the cookies to a wire rack to finish cooling.