Categorized:
- Christmas
- Cookies
- Desserts
Tagged:
- brown sugar
- butter
- chocolate chips
- cocoa
- eggs
- flour
- mint
- vanilla extract
Andes Mint Cookies
Ingredients
- 2 1/4 cups (300g) all-purpose flour (spoon and level)
- 2 tsp baking powder
- 1/2 tsp salt
- 2 cups (400g) granulated sugar
- 1 cup (85g) unsweetened cocoa powder (spoon and level)
- 3/4 cup (175ml) vegetable oil
- 4 large eggs
- 2 tsp vanilla extract
- 48 Andes Mints Chocolates, unwrapped (from two packages)
Instructions
- In a medium mixing bowl whisk together flour, baking powder, and salt, set aside.
- In the bowl of an electric stand mixer fitted with the paddle attachment blend together sugar, cocoa powder and vegetable oil until well combined.
- Mix in eggs and vanilla extract.
- Add flour mixture and mix until combined. Scrape bowl and fold to ensure it’s evenly incorporated.
- Scrape dough up the sides of the bowl (this is just a trick I use so it chills faster and more evenly). Freeze 45 - 60 minutes or until firm enough to handle.
- Preheat oven to 350 degrees during the last 15 minutes of dough chilling.
- Scoop dough out and shape into 1-inch balls (about 22 grams each). Transfer to a baking sheet lined with parchment paper or a silicone baking mat spacing them 2-inches apart.
- Flatten dough balls about halfway (with greased hands or cup). Bake in preheated oven about 9 - 11 minutes (they should appear slightly under-baked). Meanwhile unwrap chocolates.
- Immediately after removing chocolates from oven gently press one Andes Mint into each cookie. Let rest about 5 minutes until softened then spread over cookie.
- Chill to set faster or transfer to a wire rack and let set at room temperature.
Notes
- Cookie base adapted from Hershey’s .
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