Chocolate Mint Cookies
These Chocolate Mint Cookies have a chewy and fudgy texture and they’re loaded with Andes Mint pieces. They’re easy to make and perfect for Christmas cookies trays.
Servings: 32 people
- 1 cup unsalted butter at room temperature
- 1 cup dark brown sugar
- 1 cup granulated sugar
- 2 large eggs room temperature
- 3 Tablespoons milk
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- ⅔ cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup Andes Creme De Menthe Baking Chips or 1 cup chopped Andes Mints
- 1 cup semi-sweet chocolate chunks
MAKE COOKIE DOUGH:
Add butter and sugars to a large bowl or to the bowl of a stand mixer. Beat with a handheld mixer or stand mixer on medium-high until light and fluffy, about 3 minutes.
Stop the mixer, add the eggs, milk, and vanilla and mix on the lowest setting until just combined.
In another large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
Add the dry ingredients to the butter mixture and pulse on the lowest setting until combined and no flour pockets remain.
Fold in the Andes Baking Chips and chocolate chunks.
PREP OVEN AND BAKING SHEETS:
SCOOP AND BAKE COOKIES:
Scoop out 1-2 tablespoons of cookie dough and place the dough mounds on the prepared baking sheets.
Bake the cookies in the preheated oven for 12-13 minutes, rotating the pans halfway through baking.
Serving: 1cookie | Calories: 209kcal | Carbohydrates: 27g | Protein: 2g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 26mg | Sodium: 117mg | Potassium: 95mg | Fiber: 1g | Sugar: 19g | Vitamin A: 197IU | Calcium: 24mg | Iron: 1mg