Andes Candies Cookies
This cookie recipe is sure to be a hit with all you chocolate lovers. The fresh mint flavor from the chocolate chunks helps to balance the richness of the cookie. These chewy cookies can be easily modified to include peppermint extract if you need a little extra mint flavor.
Servings: 36 Cookies
Ingredients
- 1 cup salted butter softened
- 1 cup light brown sugar packed
- 1 cup white granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ¾ cup cocoa powder
- 1¼ cup chopped Andes Mints
Instructions
- Preheat the oven to 350°F.
- In a large mixing bowl, use an electric hand mixer to cream the butter and sugars together until smooth and homogenous.
- Once the butter, brown sugar, and granulated sugar are fully combined, add the eggs and vanilla. Continue to mix the ingredients on a medium-high speed until the eggs are fully incorporated into the cookie dough.
- Add the flour, baking soda, and cocoa powder to the mixing bowl. Mix on low speed to incorporate the dry ingredients until no clumps remain.
- Gently fold in the chopped Andes candies until it they evenly distributed throughout the cookie dough.
- Use a spoon or cookie scoop to form balls of cookie dough about 2 inches in diameter. Place the cookie dough on a baking sheet, leaving 2 inches between each cookie, and bake for 12 minutes.
- Cool on the cookie sheet for about 5 minutes, then move to a wire rack to cool completely.
Notes
If you prefer to use unsalted butter, add ¼ teaspoon salt with the dry ingredients.
If you can't find Andes candies, use other chocolate mint candies or use chocolate chips and add ½ teaspoon of mint extract.
Nutrition
Serving: 1Serving | Calories: 153kcal | Carbohydrates: 25g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Cholesterol: 24mg | Sodium: 84mg | Fiber: 1g | Sugar: 15g
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