Description
Rich chocolate brownie-style cookies topped with melted Andes Mints. A soft, festive holiday treat that requires no rolling in sugar.
Ingredients
- 2 tsp vanilla extract
- 1/2 tsp salt
- 4 large eggs
- 1 cup (85g) unsweetened cocoa powder
- 2 1/4 cups (300g) all-purpose flour
- 48 Andes Mints Chocolates, unwrapped
- 3/4 cup (175ml) vegetable oil
- 2 cups (400g) granulated sugar
- 2 tsp baking powder
Instructions
- Whisk together the flour, baking powder, and salt in a medium bowl and set aside.
- In a stand mixer, blend the sugar, cocoa powder, and vegetable oil until combined, then mix in the eggs and vanilla extract.
- Add the flour mixture to the wet ingredients and mix until just combined, ensuring you scrape the bowl to incorporate everything.
- Scrape the dough up the sides of the bowl and freeze for 45 to 60 minutes until the dough is firm enough to handle.
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Scoop the dough into 1-inch balls, place them on the baking sheet 2 inches apart, and flatten slightly.
- Bake for 9 to 11 minutes until the cookies appear set but slightly under-baked.
- Immediately place an unwrapped Andes Mint on each hot cookie, let it sit for 5 minutes to melt, then spread smooth. Allow to cool completely.
Notes
Ensure the dough is thoroughly chilled as it is very sticky. If the dough becomes difficult to handle, return it to the freezer for a few minutes.
- Prep Time: 25 min
- Chilling Time: 45 min
- Cook Time: 30 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 117
- Sugar: 10g
- Sodium: 32mg
- Fat: 5g
- Saturated Fat: 4g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 13mg
Keywords: Andes Mint Cookies, chocolate mint cookies, Christmas baking, holiday dessert, easy cookie recipe