Chocolate Cookies With Andes Mints

Andes Mint Chocolate Cookies Love to be in the Kitchen

WebMar 11, 2017 · Instructions. Preheat the oven to 350˚ F. Line 2 baking sheets with parchment paper or silicone baking mats. In the bowl of an …

Rating: 4.8/5(177)
1. Preheat the oven to 350˚ F. Line 2 baking sheets with parchment paper or silicone baking mats. In the bowl of an electric mixer, combine the butter and sugars. Beat together on medium-high speed until light and fluffy, 2-3 minutes. Blend in the egg and vanilla, scrape down the bowl if needed.
2. In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Slowly add the dry ingredients into the wet ingredients in the mixer on low speed just until incorporated. Mix in the milk on the lowest speed and fold in the Andes Mints and chocolate chips.
3. Roll about 2 tablespoons of dough into balls and place on the baking sheets. Top each cookie with a little more Andes Mints.
4. Bake 10-11 minutes. Let cool on the baking sheets for about 5 minutes, then transfer to a wire rack to cool completely.

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Chocolate Mint Cookies With Andes Mints Sugar and Soul

WebOct 7, 2021 · Preheat the oven to 350°F and line a baking sheet with parchment paper and set aside. Add the cookie dough and cocoa …

1. Preheat the oven to 350°F and line a baking sheet with parchment paper and set aside.
2. Add the cookie dough and cocoa powder to a large bowl or stand mixer fitted with a paddle attachment and mix until fully combined.
3. Use a medium cookie scoop to portion out the dough and press it into a flat circle with your fingers.
4. Add an Andes mint to the center and wrap the dough around it, pinching to seal.

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Soft Andes Mint Chocolate Chunk Cookies Sally's Baking …

WebAug 21, 2012 · Preheat oven to 350°F (177°C). With an electric or stand mixer fitted with a paddle attachment, cream together the butter and …

1. Preheat oven to 350°F (177°C). With an electric or stand mixer fitted with a paddle attachment, cream together the butter and sugars on medium speed. Add the egg, then the egg yolk, mixing for about 1 minute after each addition. Mix in the vanilla extract.
2. In a separate bowl, whisk together the baking soda, baking powder, salt, flour, and unsweetened cocoa powder. Add 1/2 of the dry ingredients to the wet. Mix for about 1 minute on low speed. Add the rest of the dry ingredients and mix on low speed until combined. By hand, fold in the Andes Mints.
3. Drop by rounded tablespoon-fuls* onto ungreased baking sheet or silicone mat. Bake for 10-12 minutes until sides *slightly* begin to brown. I took mine out of the oven at exactly 10 minutes. Allow to cool on the baking sheet for 2-3 minutes and transfer to a wire rack.

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