Andes Mint Cookies
Ingredients
#### For the Andes Mint Cookies
- 1 ¼ cups all-purpose flour
- 6 tablespoons Dutch process cocoa powder
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter softened
- ¾ cup light brown sugar packed
- ¼ cup granulated white sugar
- 2 egg yolks at room temperature
- ½ teaspoon peppermint extract
- 1 teaspoon vanilla extract
- 30 Andes mints chopped
- 17 Andes mints whole for topping
- 2-3 Andes mints chopped for topping
Instructions
#### For the Andes Mint Cookies
- Preheat your oven to 350°F. Line two baking sheets with parchment paper and set aside.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- In a large bowl, cream together the softened butter, light brown sugar, and granulated sugar using an electric mixer until light and fluffy, about 2 minutes.
- Add the egg yolks, peppermint extract, and vanilla extract to the butter mixture. Mix on medium speed until pale and fluffy, about 2 minutes.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
- Fold in the chopped Andes mints with a rubber spatula.
- Scoop the dough into 17 balls using a 2-tablespoon capacity cookie scoop.
- Place the dough balls two inches apart on the prepared baking sheets. Bake for 10-12 minutes (10 minutes for chewier cookies, 12 minutes for crispier cookies).
- Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
- Once the cookies are almost cool, place a whole Andes mint on top of each cookie. Once fully cooled, sprinkle the tops with additional chopped Andes mint pieces. Serve and enjoy!
Notes
Store in an airtight container for up to three days for best freshness.