Print

Festive Chocolate Mint Cookies: Best Andes Copycat Recipe

Festive Chocolate Mint Cookies - featured image
Print Recipe

These Festive Chocolate Mint Cookies are the perfect marriage of rich, fudgy chocolate and cool, creamy mint. With a crackly top and a snappy Andes mint shell, they’re quick, easy, and guaranteed to convert even the most stubborn mint skeptics.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ½ teaspoon peppermint extract
  • 2 cups (250g) all-purpose flour
  • ¾ cup (75g) unsweetened cocoa powder (preferably Dutch-process)
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 40–45 Andes Creme de Menthe Thins

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes. Scrape down the sides halfway through.
  3. Beat in the eggs one at a time, ensuring each is fully incorporated. Add the vanilla extract and peppermint extract, and mix until combined.
  4. In a separate medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined. Do not overmix.
  6. Using a cookie scoop (about 1.5 tablespoons), portion the dough into balls and place them about 2 inches apart on the prepared baking sheets. You should get about 36 cookies.
  7. Bake one sheet at a time for 8-10 minutes. The cookies will look puffy and slightly cracked on top, with set edges and soft centers.
  8. Let the cookies cool on the baking sheet for exactly 2 minutes. Gently press one Andes mint into the center of each cookie. Let sit for another 2-3 minutes, then use a toothpick or the back of a spoon to swirl the melted mint into a thin layer over the top.
  9. Transfer the cookies to a wire rack to cool completely. The mint will harden as they cool.

Notes

Don’t overbake! Pull cookies when edges are set but centers still look slightly underdone. Use room temperature ingredients for best results. Press the mint gently onto the hot cookie. Work in batches, baking one sheet at a time. Let cookies cool completely before eating to allow the mint topping to harden. Cookies taste even better the day after baking.

Nutrition

Keywords: chocolate mint cookies, Andes copycat, holiday cookies, easy cookie recipe, fudgy cookies, peppermint cookies

Find it online: https://zorbmeal.com/festive-chocolate-mint-cookies-best-andes-copycat-recipe/