Description
These Andes Mint Chip Soft Fudgy Chocolate Cookies are rich, chewy, and packed with chocolate flavor. The cool mint from chopped Andes mints melts into every bite, making them the perfect treat for chocolate lovers who crave a little minty twist. These cookies are quick to make, freezer-friendly, and always a hit at parties or during the holidays.
Ingredients
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1 cup (2 sticks) unsalted butter, softened
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1 cup granulated sugar
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1 cup packed brown sugar
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2 large eggs
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2 teaspoons vanilla extract
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2 cups all-purpose flour
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1 cup unsweetened cocoa powder
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1 teaspoon baking soda
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1/2 teaspoon salt
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1 1/2 cups Andes mint chips or chopped Andes mints
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1 cup semi-sweet chocolate chips
Instructions
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Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
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In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
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Add eggs one at a time, beating well after each addition. Stir in the vanilla extract.
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In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt.
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Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
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Fold in the Andes mint chips and chocolate chips.
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Scoop dough by the tablespoon onto the prepared baking sheets, spacing about 2 inches apart.
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Bake for 8–10 minutes, or until the edges are set and the centers are still soft.
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Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
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Chill the dough for 30 minutes before baking for thicker cookies.
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These freeze well – store in an airtight container for up to 2 months.
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Swap in dark chocolate chips for an even richer flavor.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 16g
- Sodium: 90mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 25mg