Anyone else feel a bit of nostalgia when taking a bite of an Andes chocolate mint? I remember being so excited as a little girl whenever we would get a few, either at a restaurant after our meal, on top of the pillow at a hotel, or at someones house from a little glass dish in the living room. They were a common treat for guests, and always felt like a decadent surprise.
These chewy, chocolaty, minty cookies will melt in your mouth just like the candy and keep you coming back for more!
The dough for these cookies may seem on the dryer side before they’re baked, but don’t be alarmed! Once the sugar starts to melt in the oven, it will lead to a chewy and moist cookie.
- 1 1/4 cups softened salted butter
- 1 cup white sugar
- 1 cup brown sugar
- 2 whole eggs
- 1 egg yolk
- 2 tsp vanilla extract
- 2 cups gluten free 1:1 flour
- 3/4 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 cup chopped Andes mints
- Preheat oven to 350°F degrees
- Using a stand mixer or handheld mixer, mix sugars and butter until well combined. Add eggs, egg yolk and vanilla
- In another bowl, thoroughly mix flour, cocoa, baking soda, and salt. Add to wet ingredients and mix until completely combined. Dough will seem a bit dry, but that is okay!
- Open Andes chocolate mints and chop into bits with a large knife. Mix into cookie dough.
- Line cookie sheet with parchment paper, and drop tablespoons full of cookie dough onto pan, leaving about an inch between cookies.
- Bake for 10-12 minutes. Cookies will firm as they cool, and will have slightly chewy centers.
Buy Ingredients & Kitchen Tools:King Arthur Flour, Gluten Free Measure for Measure Flour Andes Creme De Menthe Thins HERSHEY’S Natural Unsweetened Baking Powder
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