These quadruple chocolate Andes mint cookies are big, bakery-style cookies that are rich, not overly sweet, and loaded with chocolate and mint chips.
Prep Time15 minutesmins
Cook Time10 minutesmins
Chill Time2 hourshrs
Total Time2 hourshrs25 minutesmins
Course: Cookies
Cuisine: American
Keyword: andes mint cookies, chocolate mint cookies, mint chocolate chip cookies
Servings: 14cookies
Calories: 434kcal
Author: Averie Sunshine
Ingredients
¾cupunsalted buttersoftened (1 1/2 sticks)
¾cuplight brown sugarpacked
¼cupgranulated sugar
2large eggs
2teaspoonsvanilla extract
1packet instant chocolate pudding mixabout 3.7 to 3.9 ounces (not sugar-free and not ‘cook & serve’)
¼cupunsweetened natural cocoa powder
1teaspooninstant espresso granulesoptional, but recommended; brings out the chocolate flavor and does not make cookies taste like coffee
2cupsall-purpose flour
1teaspoonbaking soda
pinchsaltoptional and to taste
one 10-ounce bag Andes Creme de Menthe Baking Chipsmint baking chips may be substituted
2.5 to 3ouncesdark chocolatechopped (I used Trader Joe’s 72% Pound Plus Bar)
Instructions
To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) combine the butter, sugars, eggs, vanilla, and beat on medium-high speed until creamed and well combined, about 4 minutes.
Stop, scrape down the sides of the bowl, and add the pudding mix, cocoa, espresso granules, and beat on low speed until just combined, about 1 minute.
Stop, scrape down the sides of the bowl, and add the flour, baking soda, optional salt, and beat on low speed until just combined, about 1 minute.
Stop, scrape down the sides of the bowl, and add the Andes chips, chopped chocolate, and beat on low speed until just combined, about 30 seconds.
Using a large cookie scoop, 1/4-cup measure, or your hands, form approximately 14 equal-sized mounds of dough. Roll into balls, and flatten slightly.
Place mounds on a large plate or tray, cover with plastic wrap, and refrigerate for at least 2 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.
Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray.
Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet) and bake for about 10 minutes, or until edges have set and tops are just set, even if slightly undercooked and glossy in the center. Don’t overbake which is easy to do with dark cookies. Cookies firm up as they cool.
Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don’t use a rack.
Notes
Cookies are best warm and fresh, but will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months.
Alternatively, unbaked cookie dough can be stored airtight in the refrigerator for up to 5 days or in the freezer for up to 6 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.