Andes Mint Chocolate Cookies
These Andes Mint Chocolate Cookies are thick, fudgy, and loaded with chocolate-mint flavor. Made with cocoa powder, brown sugar, and Andes mint pieces for the perfect brownie-like cookie, these are a festive holiday choice for parties and gifting!
Servings: 24 cookies
Ingredients
- ¾ cup salted butter
- ¾ cup brown sugar
- ¼ cup granulated sugar
- 1 egg
- 1 egg yolk
- 1 tablespoon corn syrup
- ½ tablespoon vanilla extract
- 2 cups all-purpose flour
- ½ cup cocoa powder
- ½ tablespoon cornstarch
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups Andes mint pieces
Instructions
- Heat your oven to 350°F (180°C). In a stand mixer or with a hand mixer, beat the butter, brown sugar, and granulated sugar together until the mixture is smooth and creamy, about 3 minutes. Scrape down the bowl as needed.¾ cup salted butter, ¾ cup brown sugar, ¼ cup granulated sugar
- Add the egg, egg yolk, corn syrup, and vanilla and mix again until everything is fully combined.1 egg, 1 egg yolk, 1 tablespoon corn syrup, ½ tablespoon vanilla extract
- Add the flour, cocoa powder, cornstarch, baking soda, and salt. Mix just until a soft dough forms—don’t overdo it. Add the Andes mints pieces and stir to combine.2 cups all-purpose flour, ½ cup cocoa powder, ½ tablespoon cornstarch, 1 teaspoon baking soda, ½ teaspoon salt, 1 ½ cups Andes mint pieces
- Scoop the dough into 1 ½ tablespoon portions, roll them into balls, and gently flatten each one so it looks like a little hockey puck. I normally press them with the bottom of a cup.
- Place the dough on a parchment-lined or silicone-lined baking sheet, leaving space for spreading. Bake for 8–10 minutes, until the cookies have spread slightly and the edges look set and a little cracked. Pull them from the oven and let them cool right on the pan. Enjoy once they’ve set!
Notes
Fabulous Festive Cookies: These cookies are a delight! They are bit thick and dense in a good way, a bit like a brownie, and the mint added makes them feel fun and festive.
Andes Mints: You can find Andes baking chips in the baking aisle, and you can also unwrap and chop up your own Andes mint candies. They just have such a nice mint and chocolate combo that goes so well with this cookie.
Make Ahead: I think these cookies are even better after they sit a few hours and the mint has time to infuse into the cookies more. They're great the next day too., and a good option for a party or cookies plate because they are so great a day later.
Nutrition
Serving: 1cookie | Calories: 213kcal | Carbohydrates: 27g | Protein: 3g | Fat: 11g | Saturated Fat: 8g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 30mg | Sodium: 153mg | Potassium: 53mg | Fiber: 1g | Sugar: 17g | Vitamin A: 198IU | Calcium: 15mg | Iron: 2mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
