Andes Chocolate Mint Small Batch Cookies
Ready in an hour, these extra-fudgy Andes chocolate mint small batch cookies are topped with the classic melted crème de menthe square on top. Made with melted chocolate, brown sugar, and rich cocoa, you'll get just over a dozen chewy cookies that are ready for your cookie platter.
Servings: 14 Cookies
Calories: 235kcal
Equipment
Ingredients
- 6 tablespoons unsalted butter
- ¾ cup light brown sugar
- 1 tablespoon heavy whipping cream or milk
- 1 cup semi-sweet chocolate chips
- 1 cup, plus 2 tablespoons all-purpose flour
- 2 tablespoons unsweetened cocoa powder, Dutch process
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 14 pieces Andes Mint Candy
Instructions
- In a small saucepan, add the butter, brown sugar, cream, and chocolate chips. Heat over low heat until melted and smooth. Do not overheat, or the mixture may seize up and taste burnt. Remove from the heat and let it cool to room temperature - this may take up to 10 minutes or longer. Transferring the chocolate to a different bowl can speed up the cooling process.6 tablespoons unsalted butter, 3/4 cup light brown sugar, 1 tablespoon heavy whipping cream, 1 cup semi-sweet chocolate chips
- In the work bowl of a stand mixer (I recommend a 3-quart mixing bowl for the small batch), stir together the flour, cocoa powder, baking soda, and salt.1 cup, plus 2 tablespoons all-purpose flour, 2 tablespoons unsweetened cocoa powder, Dutch process, 1/2 teaspoon baking soda, 1/4 teaspoon salt
- Add the cooled chocolate, egg, and vanilla to the dry ingredients. Beat on medium speed until no dry streaks remain and a dough forms. Cover the bowl and refrigerate for at least 30 minutes. This allows the dough to hydrate and the melted ingredients to firm.1 large egg, room temperature, 1 teaspoon vanilla extract
- While the dough is chilling, preheat the oven to 350F degrees and adjust the oven rack to the middle position. Line 2 baking sheets with parchment paper.
- Use a medium cookie scoop to scoop 14 cookies and place at least 2 inches apart on the baking sheets - 7 on each. One baking sheet at a time (refrigerate the other while the first batch bakes), bake the cookies for 10 minutes or until the edges are set - the centers will still look soft. Note – I recommend baking one cookie sheet at a time to avoid opening the oven and losing heat to rotate the pans.
- As soon as the cookies come out of the oven, set the baking sheet on a wire cooling rack and top each warm cookie with an Andes Mint candy. Let the cookies cool on the baking sheet for 5 minutes, then transfer to the wire rack to cool completely. By then, the candy should have started to melt. Use and off-set spatula or knife to spread the melted chocolate. Tip - For perfectly round cookies, as soon as the cookies are out of the oven, use a round cookie or biscuit cutter that is slightly larger than the cookie, and scoot the cookie around the inside of it.14 pieces Andes Mint Candy
- The cookies can be covered and stored at room temperature for 5 to 7 days.
Notes
- Serving Size - This is a small batch cookie recipe that can be doubled.
- Yield - The number of cookies you yield from this recipe will depend on the size cookie scoop you use.
- Cocoa Powder - My preference is Dutch process because of the bold, less-acidic flavor. Natural cocoa powder can be used instead.
- Mixing - Since this is a small batch recipe, I recommend the smaller mixing bowl if you prefer to use your stand mixer (linked in the equipment list above). Otherwise, use a large mixing bowl and hand mixer. The dough is firm and may be too hard to mix by hand.
- Freezing Cookie Dough - The cookie dough can be frozen for up to 3 months. Chill the dough, then scoop it into cookie dough balls and place them in a freezer bag. Either thaw in the refrigerator or bake them from frozen by adding 1 to 2 minutes to the bake time.
- Freezing Baked Cookies - Cooled and baked cookies can be placed in a freezer bag and frozen for up to 3 months. Thaw at room temperature.
Nutrition
Calories: 235kcal | Carbohydrates: 32g | Protein: 3g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 28mg | Sodium: 92mg | Potassium: 125mg | Fiber: 2g | Sugar: 16g | Vitamin A: 191IU | Vitamin C: 0.01mg | Calcium: 25mg | Iron: 2mg