Andes Mint Chocolate Cookies
I love Andes mints and these cookies taste just like the mint chocolate candies but in a cookie form.
Ingredients
- 1 cup unsalted butter, room temperature
- 1¼ cup sugar
- 2 large eggs
- 1/2 cup unsweetened cocoa powder
- 2¼ cups all-purpose flour
- 1/4 tsp. salt
- 1 tsp. baking powder
- 1 1/2 cups Andes baking chips, (see note)
Instructions
- Preheat the oven to 350°F. Line baking sheets with parchment paper or silicone baking mats.
- Cream the butter and sugar on medium-high speed until light and fluffy, about 2-3 minutes. Blend in the eggs one at a time, scraping down the bowl as needed. Mix in the cocoa powder at low speed until well blended.
- Add the flour, salt and baking powder to the bowl and mix on low speed just until incorporated. Stir in the mint baking chips.
- Scoop up about 2 tablespoons of dough and roll into a ball. Place on the prepared baking sheets, and repeat process, placing balls about 2 inches apart. Bake about 11-14 minutes, until cookies are cooked and set and slide easily off of parchment paper. Serve while warm.
Notes
- If you can't find Andes baking chips you can buy the regular mints and chop them into small pieces.
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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