Description
Delight in these rich and fudgy Andes Mint Cookies, combining a deep cocoa cookie base with the refreshing, creamy taste of Andes Mints.
Ingredients
Scale
- 2 1/4 cups (300g) all-purpose flour (spoon and level)
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup (85g) unsweetened cocoa powder (spoon and level)
- 2 cups (400g) granulated sugar
- 3/4 cup (175ml) vegetable oil
- 4 large eggs
- 2 tsp vanilla extract
- 48 Andes Mints Chocolates, unwrapped (from two packages)
Instructions
- In a medium mixing bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside for later use.
- In the bowl of an electric stand mixer equipped with the paddle attachment, blend together the granulated sugar, unsweetened cocoa powder, and vegetable oil until fully combined and smooth.
- Incorporate the four large eggs and vanilla extract into the cocoa mixture, mixing until the batter is uniform.
- Add the flour mixture to the wet ingredients and mix until just combined. Scrape the sides of the bowl and gently fold the dough to ensure even incorporation.
- Scrape the dough up the sides of the bowl to aid in faster, even chilling. Place the bowl in the freezer for 45 to 60 minutes until the dough is firm enough to handle.
- During the last 15 minutes of chilling, preheat your oven to 350°F (175°C).
- Scoop the dough and form into 1-inch balls (approximately 22 grams each). Place them on a baking sheet lined with parchment paper or a silicone baking mat, spacing each dough ball 2 inches apart.
- Using greased hands or a cup, flatten each ball about halfway. Bake in the preheated oven for 9 to 11 minutes, aiming for a slightly under-baked appearance.
- While the cookies bake, unwrap the Andes Mints chocolates. Immediately after removing cookies from the oven, gently press one Andes Mint onto each cookie. Let them rest for about 5 minutes until the mint softens and can be spread over the cookie surface.
- To set the topping faster, chill the cookies in the refrigerator, or place them on a wire rack and allow to set at room temperature.
Notes
- Prep Time: 15 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 15g
- Sodium: 90mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: Andes Mint Cookies, cookies, dessert, chocolate, mint