Take your chocolate cookies up a notch with an easy mint chocolate icing spread all over the top. These Andes mint cookies are incredibly easy to make and perfect for mint chocolate lovers!
¾cupunsalted buttersoftened (170 grams; 1 ½ sticks)
1cuppacked light brown sugar(200 grams)
⅓cupgranulated sugar(70 grams)
1largeeggat room temperature
1largeegg yolkat room temperature
1 ½teaspoonspure vanilla extract
26Andes mintsunwrapped
Instructions
In a large mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
Using a handheld mixer, or stand mixer fitted with the paddle attachment, beat the butter, brown sugar, and granulated sugar together for 1 to 2 minutes or until well combined. Mix in the egg, egg yolk, and vanilla extract, stopping to scrape down the sides of the bowl as needed.
Add the dry ingredients and mix until just combined.
Cover the cookie dough tightly with plastic wrap and refrigerate for at least 2 hours.
Preheat the oven to 350°F (177°C). Line two to three large baking sheets with parchment paper or a silicone mat.
Remove the dough from the refrigerator. Using a 1.5 tablespoon cookie scoop, scoop the cookie dough and drop it onto the prepared baking sheets.
Bake for 10 to 12 minutes or until the tops of the cookies are set.
Remove from the oven and gently place one Andes mint on top of each cookie. After 5 minutes, use an offset spatula or the back of a spoon to gently spread the melted Andes mint all over the top of each cookie.
Allow the cookies to cool on the baking sheets for another 5 minutes, then carefully transfer to a wire rack to cool completely.
Video
Notes
Storage Instructions: Cookies may be stored in an airtight container at room temperature for up to one week. Freezing Instructions: The cookies will freeze well for up to 3 months. Store in a large freezer bag with layers of parchment paper between the cookies. Thaw to room temperature before serving.Cookie dough may also be frozen for up to 3 months. Scoop it onto a baking sheet lined with parchment paper and freeze for 1 to 2 hours or until firm, then store in a freezer bag. Thaw overnight in the fridge and bake as directed.