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andes mint cookies for christmas

andes mint cookies for christmas

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 24 cookies
Course: Dessert
Calories: 180

Ingredients
  

Wet Ingredients
  • 1 cup unsalted butter softened
  • 1 cup granulated sugar
  • 1/2 cup brown sugar packed
  • 2 large eggs at room temperature
  • 1 tsp vanilla extract
Dry Ingredients
  • 2 1/2 cups all-purpose flour
  • 1/2 cup cocoa powder unsweetened
  • 1 tsp baking soda
  • 1/4 tsp salt
Toppings
  • 24 Andes mints unwrapped
  • 1/2 cup semi-sweet chocolate chips

Equipment

  • electric mixer
  • mixing bowl
  • oven
  • baking sheet

Instructions
 

  1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
  2. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar with an electric mixer until light and fluffy, about 2-3 minutes.
  3. Beat in the eggs one at a time until fully incorporated, then mix in the vanilla extract until just combined.
  4. In a separate medium bowl, whisk together the flour, cocoa powder, baking soda, and salt until evenly distributed.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a thick cookie dough forms with no visible flour streaks.
  6. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
  7. Bake for 8-10 minutes until the edges are set but the centers still appear slightly soft.
  8. Immediately press one Andes mint onto the center of each hot cookie, allowing it to melt slightly, then use a spoon to gently swirl the melted mint into a decorative pattern.