These Andes mint chocolate cookies are delicate and wealthy, unapologetically chocolate-y, and topped with a candy crème de menthe-flavored “frosting” swirl. What a deal with!
Peppermint screams flashy red-and-white, as evidenced by recipes like peppermint bark and peppermint mocha cookies. I really like mint and chocolate, however at present we’re utilizing peppermint’s easy inexperienced counterpart: cool crème de menthe—”mint cream”—for these decadent chocolate cookies.
My household and I used to make these cookies so much, and we acquired the recipe from Allrecipes. It’s been YEARS since I made them, and I made a decision to vary the cookie dough so there’s no pre-cooking concerned.
You don’t want any particular extracts or flavorings for these cookies; only a package deal of Andes mints. There’s no peppermint extract in any respect! Do you ever use Andes mints in baking? These crème de menthe-flavored candies are billed as “after-dinner mints,” and so they soften in your mouth. I chop them up to make use of in recipes like delicate Andes mint chocolate chunk cookies and Andes mint chocolate chip fudge… however you don’t want a slicing board for at present’s cookies.
As an alternative, we’re profiting from Andes’ meltaway high quality, and letting the nice and cozy baked cookies do the work to make a scrumptious chocolate mint topping. No extra icing recipe to make—it’s such a simple cookie adorning trick, it virtually looks like dishonest!
Why You’ll Love These Andes Mint Chocolate Cookies
- Tremendous delicate and chewy
- Crisp and sparkly sugar coating—like a snickerdoodle or molasses cookie, besides CHOCOLATE!
- Easy, fundamental substances
- Mint taste isn’t too sharp or overpowering in any respect—younger youngsters love these
- Straightforward adorning: Swirl a melted Andes mint chocolate to make this “cheater’s frosting” 😉
The Softest, Fudgiest Chocolate Cookies
Should you had been to shut your eyes and take a chunk of certainly one of these cookies, you’d be shocked to discover a cookie as a substitute of a fudgy mint chocolate brownie in your hand. We will thank my favourite chocolate cookie dough for that, a go-to base I exploit when making double chocolate chip cookies and chocolate crinkle cookies too. There’s a cause my group and I flip to this cookie dough typically (and why so many readers adore it as nicely)… it WORKS! The magical dough creates wealthy, thick, and chewy chocolate cookies that keep delicate for days. In the event that they final that lengthy (a uncommon incidence, I can guarantee you).
For at present’s recipe, I made 2 small adjustments to the bottom dough. I changed a little bit of cocoa powder with flour so the cookie dough rolls in sugar a bit neater. And there’s nonetheless PLENTY of chocolate taste, particularly with the mint chocolate sweet on prime. I additionally barely decreased the milk… simply by a smidge.
I’m a damaged document once more at present repeating that you need to chill this cookie dough for not less than 2 hours (and as much as 3 days). It’s crucial on this recipe, so plan accordingly.
Seize These Substances:
All fundamental baking substances. You’ll use granulated sugar each within the dough and for coating the cookies. Unsweetened pure cocoa powder is right and in case you’re excited about studying extra, right here’s my web page all about Dutch-Course of vs Pure Cocoa Powder. Cocoa is a really drying ingredient, so don’t omit the two teaspoons of milk within the recipe. Any milk, dairy or nondairy, is okay.
Anticipate a sticky dough, however once more, not almost as sticky as these double chocolate cookies.
After the dough chills for two hours, it’s a lot simpler to deal with and roll into balls. You’ll use 1 heaping Tablespoon of dough per cookie, about 25g every in case you’re utilizing a kitchen scale. (Similar measurement as these peanut butter snickerdoodles.) Coat every with sugar earlier than inserting in your lined baking sheets:
Bake the cookies and watch as they puff up, after which barely deflate into crinkly cuteness:
Straightforward Chocolate Mint Cookie “Icing”
These fudge-like chocolate cookies with a touch of mint are much like my chocolate peppermint thumbprint cookies, however with out the added step of creating ganache. Or these peppermint frosted chocolate cookies, with out the added step of creating frosting. I believe you get the purpose. These cookies are EASY.
Right here’s the right way to “frost” them: After the cookies have baked, enable them to chill on the baking sheet for simply 2 minutes, then frivolously press an Andes mint within the middle of every heat cookie. Set a timer for five minutes, to let the Andes mint chocolate get all delicate and melty, then give it a little bit swirl with a knife or icing spatula. COULDN’T BE EASIER. (Sure, I must shout that!)
What Can I Use As an alternative of an Andes Chocolate Mint?
Should you can’t discover Andes chocolate mints, you could have just a few different choices. The method for spreading (step 7 beneath) is identical for all of those choices—some candies will soften greater than others, although.
- Hershey’s Kisses mint chocolate or sweet cane taste
- Mini York peppermint patties
- Cadbury mint chocolate buttons
- 1/2 of an After Eight mint chocolate skinny
- 1 small rectangle/piece of a Hershey’s chocolate bar; if utilizing plain chocolate, add 1/2 teaspoon peppermint extract to the cookie dough once you add the vanilla.
Sally’s Cookie Palooza
This recipe is a part of my annual cookie countdown known as Sally’s Cookie Palooza. It’s the most important, most scrumptious occasion of the 12 months! Browse dozens of cookie recipes over on the Sally’s Cookie Palooza web page together with:
and listed below are my prime 10 cookie baking instruments in case you’re searching for suggestions!
Description
These crinkly chocolate cookies are delicate and wealthy like a fudge brownie, and topped with a melted Andes chocolate mint swirl. Chilling the cookie dough for two hours is crucial.
- In a big bowl utilizing a hand-held or stand mixer fitted with a paddle attachment, beat the butter, granulated sugar, and brown sugar collectively on medium excessive pace till fluffy and light-weight in coloration, about 2–3 minutes. Add the egg and vanilla extract, after which beat on excessive pace till mixed. Scrape down the perimeters and backside of the bowl as wanted.
- In a separate bowl, whisk the flour, cocoa powder, baking soda and salt collectively till mixed. With the mixer working on low pace, slowly pour into the moist substances. Beat on low till mixed. The cookie dough can be fairly thick. Change to excessive pace and beat within the milk. The cookie dough can be thick and sticky.
- Cowl dough tightly and chill within the fridge for not less than 2 hours and as much as 3 days. Chilling is crucial for this sticky cookie dough.
- Preheat oven to 350°F (177°C). Line massive baking sheets with parchment paper or silicone baking mats. Put aside.
- Take away cookie dough from the fridge. Scoop and roll dough, 1 heaping Tablespoon (about 25g) of dough every, into balls. Roll every in granulated sugar and prepare 2–3 inches aside on the baking sheets.
- Bake the cookies for 10–12 minutes or till the perimeters seem set. Tip: In the event that they aren’t actually spreading by minute 9, take away them from the oven and frivolously bang the baking sheet on the counter 2–3x. This helps provoke that unfold. Return to the oven to proceed baking.
- Cool cookies for simply 2 minutes on the baking sheet. Press 1 Andes chocolate mint into the highest of every heat cookie. Let the chocolate sit for five minutes, after which use a knife, icing spatula, or toothpick to softly swirl/unfold the melted chocolate.
- Switch “frosted” cookies to a cooling rack to chill fully. The cookies will barely deflate as they cool. Andes chocolate units in lower than an hour, so you possibly can simply retailer, stack, and transport the cookies.
- Cowl leftover cookies tightly and retailer at room temperature for as much as 1 week.
Notes
- Make Forward & Freezing Directions: You can also make the cookie dough and chill it within the fridge for as much as 3 days (step 3). Baked cookies with Andes chocolate mint topping freeze nicely for as much as 3 months. Unbaked cookie dough balls (earlier than rolling in sugar) will freeze nicely for as much as 3 months. Let sit at room temperature for 20–half-hour, preheat the oven, then roll in granulated sugar. Bake as directed. Learn my ideas and methods on the right way to freeze cookie dough.
- Particular Instruments (affiliate hyperlinks): Electrical Mixer (Stand Mixer or Handheld) | Baking Sheets | Silicone Baking Mats or Parchment Sheets | Icing Spatula
- Bigger Batch: The recipe is straightforward to double in 1 mixing bowl with out overwhelming your mixer. Merely double the entire cookie dough substances. Dough chill time stays the identical.
- Pure Cocoa Powder: Have you learnt the distinction between pure cocoa powder and dutch-process cocoa powder? Use pure cocoa powder on this dough.
- What can I exploit as a substitute of Andes mints? Should you can’t discover Andes chocolate mints, different choices embody Hershey’s Kisses mint chocolate or sweet cane taste, mini York peppermint patties, or Cadbury mint chocolate buttons. Should you can’t discover any of these, use 1 small rectangle/piece of a Hershey’s chocolate bar; if utilizing plain chocolate, you possibly can add 1/2 teaspoon peppermint extract to the cookie dough once you add the vanilla. You may additionally use 1/2 of an After Eight mint chocolate skinny. The method for spreading (step 7) is identical for all of those choices—some candies will soften greater than others, although.
- You’ll want to try my prime 5 cookie baking ideas AND these are my 10 must-have cookie baking instruments.
- Recipe concept from Allrecipes utilizing my very own chocolate dough.
Key phrases: andes mint chocolate cookies
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