Mint Chocolate Cookies
These Mint Chocolate Cookies are SO easy to make during the holiday season. A chocolate cookie is filled w/ both regular Andes Mints & Peppermint Crunch!
Prep Time10 mins
Cook Time8 mins
Total Time18 mins
Course: Dessert
Cuisine: American
Keyword: Andes mints, easy, mint chocolate
Servings: 16 cookies
Calories: 251kcal
Author: Jennifer Debth
Dry Ingredients
- 1 cup all purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon cornstarch
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon instant coffee
Wet ingredients
- 1 stick (1/2 cup) unsalted butter melted
- 1/3 cup granulated sugar
- 1/2 cup dark brown sugar packed
- 1 large egg room temperature
- 1 teaspoon vanilla extract
Mix Ins
- 1 1/2 cups Andes Mints roughly chopped I used 3/4 cup regular Andes Mints and 3/4 cups Peppermint Crunch Andes Mints
Preheat oven to 375 degrees F and line a baking sheet with a silicone mat.
Whisk together flour, cocoa powder, cornstarch, baking soda, salt, and instant coffee in the bowl of your stand mixer. Set aside.
In a separate bowl, melt butter in microwave.
Once the butter has melted, whisk in both sugars until fully incorporated.
Stir in the egg and vanilla.
Mix the wet mixture into the dry mixture until combined.
Mix in the Andes Mints.
Bake for 8 minutes or until the tops of the cookies have set.
Remove from oven and let cool on baking sheet for 2 minutes.
After the 2 minutes, remove from the baking sheet and let cool the rest of the way on a cooling rack!
Take 5 seconds to . We greatly appreciate it!
Serving: 1cookie | Calories: 251kcal | Carbohydrates: 32g | Protein: 3g | Fat: 14g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 29mg | Sodium: 127mg | Potassium: 76mg | Fiber: 2g | Sugar: 22g | Vitamin A: 20IU | Calcium: 15mg | Iron: 2mg