Double Chocolate Andes Mint Cookies
Double Chocolate Andes Mint Cookies are chewy and rich, with both minty Andes mint candy bits and chocolate chips baked into a soft, chocolate cookie.
Servings: 24 cookies
Calories: 135kcal
Ingredients
- ½ cup unsalted butter (1 stick), room temperature
- ½ cup granulated sugar
- ½ cup dark brown sugar packed
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ½ cup Cocoa Powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 2 tablespoon milk or heavy whipping cream
- 1 cup Andes Creme de Menthe Baking Chips or chopped Andes Mints
- ½ cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 350˚ F.
- Line 2 baking sheets with parchment paper or silicone baking mats. In a large bowl, cream the butter and both sugars together well until fluffy. Add in egg and vanilla extract.
- In a separate large bowl, whisk together the flour, cocoa powder, baking soda, and salt. Add the dry ingredients into the wet ingredients, one cup at a time, with a rubber spatula until just incorporated. The dough will look and feel a little dry, this is when you mix in the milk and fold in the Andes baking chips and chocolate chips.
- Let dough chill for a minimum of 1 hour to overnight.
- Using a small cookie scoop or a spoon to roll about 2 tablespoon of dough into balls, place cookie dough on the baking sheets.
- Bake 10 minutes. Let cool on the baking sheets for about 5 minutes, then transfer to a wire rack to cool completely.
- Keep in an airtight container for 3-4 days.
Nutrition
Calories: 135kcal