Print

Print Recipe

Soft, thick chocolate cookies topped with melted Andes mint candy, creating a glossy mint-chocolate swirl.

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 1 cup brown sugar
  • ½ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • ⅔ cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup semi-sweet chocolate chips
  • 18 Andes mint candies, unwrapped

Instructions

  1. Cream softened butter, brown sugar, and granulated sugar until light and fluffy.
  2. Add eggs one at a time, beating after each, then stir in vanilla.
  3. Whisk together flour, cocoa, baking soda, and salt.
  4. Gradually add dry ingredients to the wet mixture, mixing just until a thick dough forms; fold in chocolate chips.
  5. Cover the dough and refrigerate for 30 minutes.
  6. Preheat oven to 350°F and line baking sheets with parchment paper.
  7. Scoop about 2 tablespoons of dough per cookie, roll into balls, and place evenly spaced on baking sheets.
  8. Keep extra dough chilled between batches to prevent spreading.
  9. Bake for 9–10 minutes until edges look set but centers are slightly soft, rotating pans halfway if needed.
  10. Remove cookies from the oven.
  11. Immediately place one unwrapped Andes mint on each hot cookie and wait 60–90 seconds for candy to soften.
  12. Gently spread and swirl melted mint with the back of a spoon or offset spatula, using light pressure to keep mint and chocolate swirls.
  13. Let cookies cool on baking sheet for 5 minutes, then transfer to wire rack to fully cool and set topping.

Notes

Keep dough chilled between batches for thicker cookies., Avoid over-spreading melted Andes mints to maintain swirl pattern., Store cookies in an airtight container at room temperature for up to 4 days.

Nutrition

Find it online: https://margorecipes.com/andes-mint-cookies-recipe-soft-chocolate-cookies-with-melted-mint-candy-topping/