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As soon as I saw these cookies over on Two Peas & A Pod, I knew they were something that I wanted to bake. They looked and sounded very Festive.
Buttery soft and chewy chocolate cookies with Andes Mints melted on top. The perfect combination for a Christmas cookie and a great addition to the Christmas Cookie tray!
I did cut the recipe in half as I just did not need to make the full batch. I really don’t need the half batch either, but I thought that my next-door neighbor Sheila would enjoy getting a nice plate of Christmas cookies, and I wanted to share what I thought was a very good recipe with you, my dear readers.
The key to the deliciousness of these mighty fine chocolate cookies is placing the chocolate mint onto the top of the cookies as soon as they come out of the oven so that they melt and you can spread them over top like a frosting.
It’s such a simple thing with spectacularly delicious results!
WHAT YOU NEED TO MAKE ANDES MINT COOKIES
Other than the mints, some pretty simple ingredients.
1 cup (125g) all-purpose plain flour
1/3 cup (37g) unsweetened cocoa powder
1/2 tsp baking soda
1/4 tsp kosher salt
1/3 cup +2 tsp (86g) butter, at room temperature
1/3 cup + 1/2 tsp (75g) granulated sugar
1/3 cup +1/2 tsp (75g) soft light brown sugar, packed
1 large egg
1 tsp pure vanilla extract
18 Andes mints, unwrapped
Make sure you use unsweetened cocoa powder and not hot chocolate or chocolate drink mix. Unsweetened cocoa powder has nothing added to it. It is just ground cocoa beans. The others have milk and sugar added. You don’t want to be using those.
I used salted butter. It doesn’t really make much difference in something like this. It you would rather use unsalted, by all means do so.
At first, I couldn’t find the Andes Mints, but my sister found them for me in the dedicated Christmas Candy section of the store. There are not many in the bag so if you want to make more than 18 cookies you will have to pick up two bags.
HOW TO MAKE ANDES MINT COOKIES
These are not all that hard to make. Just like any cookie. Quite simple really. Just make sure you have the mints all unwrapped before you start as you will need to move quickly to place them onto the baked cookies.
Preheat the oven to 350*F/180*C/ gas mark 4. Line a large baking sheet with some baking parchment and set aside.
Sift the flour, cocoa powder and soda together in a bowl. Stir in the salt. Set aside.
Cream the butter and both sugars together with an electric whisk until light and fluffy. Beat in the egg and the vanilla.
Stir in the flour mixture, mixing everything together just to combine, making sure there are no dry streaks.
Shape into 18 equal sized balls and place 2-inches apart on the baking sheet.
Bake for 8 to 10 minutes or until the cookies are set, but still soft in the center. Remove from the oven.
Press a chocolate mint in the center of each hot cookie as soon as you take them from the oven. Leave to sit for 5 minutes so that the chocolate will melt.
Using a butter knife, gently spread the chocolate to cover the top of the cooking, leaving a bit of an edge all around.
Transfer to a wire rack and leave the cookies to cool completely before storing in an airtight container.
Oh my but these are some delicious. Incredibly moreish even. You get a lovely crispy edged soft and chewy chocolate cookie with a lovely mint chocolate topping. Again, I say, incredibly moreish.
I am thinking you could probably top them with other chocolate toppings as well. Those little white cookies and cream squares come to mind. Mm mm, I am drooling just at the thought!
Here are a few other cookies that I always enjoyed baking at Christmas. I thought you might enjoy them as well.
RASPBERRY CRUMBLE COOKIES - These melt-in-the-mouth crumble cookies are amazingly delicious with a shortbread-like texture, a sweet jam filling and a moreish buttery crumble topping. One buttery batter is created to form both the base and the topping. Are they a tart? Are they a cookie? I say they are both!
MACADAMIA SHORTBREAD COOKIES - Shortbread cookies? Macadamia Nuts??? You CAN’T lose! These are very simple to make. You just beat together butter and brown sugar, with some vanilla and then stir in a mixture of flour and finely ground macadamia nuts. Roll into balls, press a nut on top and bake to perfection. Delicious.
Yield: 18 cookies
Author: Marie Rayner
Andes Mint Cookies (small batch)
Prep time: 15 MinCook time: 10 MinTotal time: 25 Min
A soft and chewy chocolate cookie with a melted mint topping. Divine. This is a half batch recipe.
Ingredients
1 cup (125g) all-purpose plain flour
1/3 cup (37g) unsweetened cocoa powder
1/2 tsp baking soda
1/4 tsp kosher salt
1/3 cup +2 tsp (86g) butter, at room temperature
1/3 cup + 1/2 tsp (75g) granulated sugar
1/3 cup +1/2 tsp (75g) soft light brown sugar, packed
1 large egg
1 tsp pure vanilla extract
18 Andes mints, unwrapped
Instructions
Preheat the oven to 350*F/180*C/ gas mark 4. Line a large baking sheet with some baking parchment and set aside.
Sift the flour, cocoa powder and soda together in a bowl. Stir in the salt. Set aside.
Cream the butter and both sugars together with an electric whisk until light and fluffy. Beat in the egg and the vanilla.
Stir in the flour mixture, mixing everything together just to combine, making sure there are no dry streaks.
Shape into 18 equal sized balls and place 2-inches apart on the baking sheet.
Bake for 8 to 10 minutes or until the cookies are set, but still soft in the center. Remove from the oven.
Press a chocolate mint in the center of each hot cookie as soon as you take them from the oven. Leave to sit for 5 minutes so that the chocolate will melt.
Using a butter knife, gently spread the chocolate to cover the top of the cooking, leaving a bit of an edge all around.
Transfer to a wire rack and leave the cookies to cool completely before storing in an airtight container.
Did you make this recipe?
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