Andes Mint Chocolate Cookies
An easy soft, and chewy chocolate cookie topped with an Andes mint that is melted and swirled on the top. This is a family and friend favorite cookie, and they just can not get enough of them.
Servings 36
Calories 167kcal
Ingredients
- 2 1/2 cups all purpose flour
- 1 1/4 teaspoons baking soda
- 1/4 teaspoon salt
- 3/4 cup unsalted butter
- 1 1/2 cups brown sugar
- 2 tablespoons fresh brewed dark coffee
- 2 cups semisweet chocolate chips
- 1/2 teaspoon mint or peppermint extract
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 30-40 Andes mints unwrapped
Instructions
- In a small bowl, whisk together flour, baking soda, and salt. Set aside.
- In a large saucepan over low heat, cook butter, brown sugar, and coffee until creamy and melted, stirring frequently. Remove from heat and stir in chocolate chips and mint extract. Let cool for 10-15 minutes. Beat in eggs one at a time. Stir in the vanilla extract.
- Stir the flour mixture into the chocolate mixture in about 4 parts. Cover and chill the dough for 2 hours up to overnight.
- Preheat oven to 350 degrees f. Line your baking sheets with parchment paper or silicone mats. Using 1 1/2 tablespoon cookie scoop space cookies about 2 inches apart. Bake for 8-10 minutes. Do not overbake.
- Let sit for 1 minute before placing Andes mint on the top of the cookie; gently press 1 mint on the top of each cookie. Allow it to set for 1-2 minutes to fully melt. Swirl with a small spatula or the back of the spoon.
Notes
- Use parchment paper or silicone mats to line your baking sheets.
- Always preheat the oven and load your cookies on the middle rack in the center of the oven.
- Make the first batch a test run. Bake one or two cookies. This allows you to make sure the dough has been chilled enough, so the cookies do not spread too much, and to test baking time.
- For optimal flavor, do not overbake these cookies. They are best left soft and chewy with just ever so slightly crispy edges.
- Store baked cookies after they have fully cooled and the chocolate has been set in an airtight container at room temperature for up to one week.
- To freeze, place fully cooled cookies in a sturdy freezer container with parchment paper between the layers and freeze for up to 2 months.
Nutrition
Calories: 167kcal | Carbohydrates: 21g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 20mg | Sodium: 62mg | Potassium: 83mg | Fiber: 1g | Sugar: 13g | Vitamin A: 136IU | Calcium: 18mg | Iron: 1mg