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Double Chocolate Soft and Chewy Andes Mint Cookies

A close-up of a rich chocolate Andes Mint Cookies, featuring green mint chunks and topped with bright green frosting.
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Make soft and chewy double chocolate cookies studded with chopped Andes Mints and topped with a simple mint frosting swirl.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 3/4 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup chopped Andes Mints (plus extra for topping)
  • 1/2 cup powdered sugar (for frosting)
  • 2 tablespoons milk (for frosting)
  • 1/4 teaspoon peppermint extract (optional, for frosting)

Instructions

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  3. Beat in the eggs one at a time, then stir in the vanilla extract.
  4. In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  6. Fold in the 1 cup of chopped Andes Mints.
  7. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  8. Bake for 10 to 12 minutes. The edges should look set, but the centers will still look slightly soft.
  9. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  10. While cookies cool, prepare the frosting: Whisk together the powdered sugar, milk, and peppermint extract (if using) until smooth. Add more milk, a drop at a time, if the frosting is too thick.
  11. Once cookies are cool, drizzle or lightly spread the mint frosting over the tops. Sprinkle with a few extra chopped Andes Mints immediately.

Notes

  • For extra fudgy cookies, chill the dough for 30 minutes before scooping.
  • If you prefer a stronger mint flavor, add 1/4 teaspoon of peppermint extract to the cookie dough itself.
  • Store cooled cookies in an airtight container at room temperature for up to 4 days.

Nutrition

Find it online: https://magazinemeal.com/andes-mint-cookies-double-chocolate-soft-chewy/