Andes Mint Cookies
Andes Mint Cookies are a soft-baked chocolate cookie loaded with Andes Mint pieces and spread with an extra layer of mint goodness. They're amazing straight from the oven.
Servings: 18 cookies
- 1/2 cup butter softened
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon mint extract
- 1 egg
- 1 cup flour
- 1/2 cup cocoa
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup Andes mint baking pieces
- 24 Andes mints
In a large bowl, beat the softened butter until light colored. Cream in white and brown sugar. Beat in the vanilla and mint extract and the egg.
In a separate bowl, combine the flour, baking soda, salt and cocoa. Stir into the wet ingredients. Stir in the Andes mint pieces.
Roll the dough into 1 inch balls and refrigerate for at least 2 hours.
Preheat the oven to 350 F. Place the balls on a cookie sheet and bake in a preheated oven for 9-11 minutes. Do not overbake or they will be crunchy.
Remove them from the oven and immediately place 1 and 1/2 Andes mints on the top of the cookie. Let them sit for a minute until the mint has melted and then gently spread on the cookie with a knife. Let them cool completely before storing, Or enjoy them warm.
Serving: 1cookie | Calories: 210kcal | Carbohydrates: 27g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Cholesterol: 28mg | Sodium: 187mg | Fiber: 1g | Sugar: 19g