Mint Andes Double Chocolate Cookies – rich and fudgy chocolate cookies filled with dark chocolate chips and Andes Chocolate Mints.
Mint Andes Double Chocolate Cookies
Taking a quick break from cakes today to share with you a new cookie recipe! I think you’re going to love these simple Mint Andes Double Chocolate Cookies. They’re easy to whip up and perfect for St. Patrick’s Day next week.
Cookies
I used the same chocolate cookie base you’ve seen in my Chocolate Peanut Butter Chip Cookies, with a couple minor tweaks. You’ll see I use two full eggs and added some mint extract. The rest of the recipe is the same, with the exception of the chips, of course.
Bake Time
I originally based this recipe of the Levain Bakery chocolate peanut butter chip cookies, so that recipe has giant cookies. For this recipe, I went back to a stand cookie scoop – a 2-inch scoop. The size of the cookies will determine your bake time, so if you go with the bigger Levain style cookies, your bake time will be closer to 10-12 minutes.
I like my cookies a bit chewy on the inside, so I tend to underbake a bit. You’ll see the option for baking for 7 to 10 minutes in the recipe below. If you want your cookies more done on the inside, I’d suggest leaving them in the oven closer to 10 minutes.
And you don’t have to use Andes Mint Chocolates. You can certainly use another type of mint chip or mint candy. Have fun with it!
Mint Andes Double Chocolate Cookies
Ingredients
- 1 1/2 cups (180 g) all-purpose flour
- 2/3 cup (76 g) cake flour
- 3/4 cup (88 g) dark cocoa powder I like Extra Brute Cacao Barry
- 1 tsp (4 g) baking powder
- 1 tsp (5.6 g) kosher salt
- 1/2 tsp (2 g) baking soda
- 14 tbsp (197 g) unsalted butter cold and cut into cubes
- 1 cup (220 g) packed brown sugar
- 1/4 cup (50 g) granulated sugar
- 2 large or extra large eggs at room temperature
- 1 cup (175 g) dark or semi-sweet chocolate chips
- 1 1/2 cups (260 g) chopped Mint Andes Chocolate
- 1 tsp (5 g) mint extract or emulsion
Instructions
- Preheat your oven to 375 degrees F. Line a baking sheet with parchment paper. Set aside.
- Combine the all-purpose flour, cake flour, cocoa powder, baking powder, salt, and baking soda in a medium sized bowl. Whisk together. Set aside.
- In a stand mixer fitted with the paddle attachment, combine the cold butter and sugars and beat on medium speed until light and fluffy, about 2 minutes.
- Add the whole egg and egg yolk and mix until combined. Scrape down the sides of the bowl and mix again for about 30 more seconds.
- Turn the mixer on low speed and add the dry ingredients in three separate additions, only mixing until the dry ingredients are incorporated.
- Stir in the chocolate chips and mint pieces.
- Using a 2" cookie scoop, create about 16 to 18 cookies. Bake for 7 to 10 minutes. I like the cookies to be slightly underdone, so I bake at 7 minutes. Let the cookies rest for about 10 minutes before digging in.
Thank you !! I did a half batch and used after eight mints. Delicious 😋
Super Yummy! These cookies tasted just like an Andes mint. I put them in the oven for 9 minutes and they came out perfect (slightly crisp around the edges with a soft chewy center). We found them to be VERY rich so for once I was kind of glad I didn’t double the recipe.
These cookies are great! I have made andes mint cookies for years. Loved trying a double chocolate version.
Delicious! The whole family loves mint and these were easy and fab!
Are the Andes mint chocolates hard candies or soft? We don’t have them here in Australia and so we used soft after dinner mints. What is better? Thanks for a fab school lunchbox recipe!