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.
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.
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!