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!
Servings: 16 cookies
Calories: 251kcal
Ingredients
Dry Ingredients
- 1 cup all purpose flour
- ½ cup cocoa powder
- 1 teaspoon cornstarch
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon instant coffee
Wet ingredients
- 1 stick (1/2 cup) unsalted butter melted
- ⅓ cup granulated sugar
- ½ cup dark brown sugar packed
- 1 large egg room temperature
- 1 teaspoon vanilla extract
Mix Ins
- 1 ½ cups Andes Mints roughly chopped I used 3/4 cup regular Andes Mints and 3/4 cups Peppermint Crunch Andes Mints
Instructions
- 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 rate this recipe below. We greatly appreciate it!
Nutrition
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
QR Code
Scan this QR code with your phone's camera to view this recipe on your mobile device.