I'm Elyse. Some of my most vivid and cherished memories are around a table with friends and family, and I want that for you, too.
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When I was a kid, my great-grandmother came to live with us. I’m ashamed to say that I don’t remember much about her except that she was a good baker, wore these long pastel nightgowns, and kept Andes mints in her bedside table. While she took naps, I would sneak into her room (commando crawling the whole way because even at a young age, I believed in stealth) and snatch a couple. Now, every time I see that green wrapping, I think of this sweet, pie-making, frail lady that I continuously burglarized.
Chocolate and peppermint are a match made in wintery heaven. And I know that around Christmas we’re pairing chocolate with candy canes (it’s V cute and festive) but I just had a LOT of dental work done and let’s just say, it’ll be a minute before I trust my teeth around hard candy. So, to get my peppermint-chocolate fix, I mixed Andes into a double chocolate cookie and created a Christmas masterpiece.
What Do You Need to Make these Andes Mint Cookies?
For this recipe, you’ll need all the cookie staples: flour, butter, sugar, egg, baking soda, and salt. But because this cookie is bursting with mint flavor and has three types of chocolate, there are a few other ingredients you’ll need:
Cocoa powder (I use the classic Hershey’s variety, but there are now tons of options out there, so go wild! Just make sure it is unsweetened, dutch process): This not only gives our cookies a beautiful color, but also offers the bittersweetness needed to balance all the sweet and mint.
Light brown sugar and vanilla extract: While using two types of sugars might seem excessive, there is a good reason. One, brown sugar and vanilla create a malty flavor that instantly brings me back to childhood cookie memories. Two, brown sugar is brown thanks to the addition of molasses, which is acidic. This means that brown sugar will activate the baking soda, leading to a soft, puffy cookie.
Peppermint extract (McCormick has one): While the Andes mints provide nice bites of minty flavor here and there, I wanted peppermint to go throughout, so we are throwing 3/4t in, for a pleasant flavor without a toothpaste-y taste.
Milk: It only takes two tablespoons to ensure that this batter isn’t too stiff, so once the dough is refrigerated you can still scoop it. Any percentage of milk will do.
Andes mints and dark chocolate: Sure, we could just use mints, but having chunks of dark chocolate makes these cookies extra special. I call for chopped chocolate instead of chips, because chips will retain their shape and we want puddles, bay-bee, PUDDLES!
Tricks for Making these Cookies
These double chocolate Andes mint cookies are not reinventing the wheel and there aren’t a ton of steps, so I really only have two tips:
Combining room temperature butter with sugar creates a light, fluffy dough, so it’s important to take your time. Gradually build up your mixer’s speed and leave it on medium-high for a minute or two. Next, scrape down the mixer with a rubber spatula, paying special attention to the bottom. This ensures everything is properly incorporated. Turn the mixer back on and continue to cream everything together until lighter in color and fluffier.
I know you want to skip refrigerating the dough. Hell, I do too. But it’s a crucial step. Once the dough has been fully mixed, it needs time to chill. This lets the butter resolidify, so your cookies don’t spread too much, leading to a nicely puffed cookie. If you’re a planner, it’s A-OK to make the dough the night before.
Whether you are popping these into a holiday cookie tin or eating one solo, I hope you enjoy these winter weather wonders.
Looking for more easy cookie recipes? Check out these stunners:
Heads up: If you buy something through any of these links, it doesn’t affect your price but Elyse Creates may earn an affiliate commission, which is pretty cool.
These sweet, minty, chocolatey cookies are my new go-to holiday cookie, I hope they become yours too!
Ingredients
Scale
1 1/2C all purpose flour
1/4C + 2T cocoa powder
1/2t baking soda
1/2t kosher salt
3/4C light brown sugar
1/2C granulated sugar
1/2C unsalted butter, room temperature
3/4t peppermint extract
1/4t vanilla extract
1 egg, room temperature
2T milk (any percentage)
1/2C chopped Andes mints, plus more for garnish (this looks like 24 mints for me)
1/4C chopped dark chocolate
Instructions
In a large bowl, whisk together the flour, cocoa powder, baking soda, and salt.
In the bowl of a stand mixer fitted with a paddle attachment, beat together the butter, brown sugar, and sugar. Cream on medium-high for 3 -5 minutes until fluffier and lighter in color. Scrape down the bowl with a spatula.
Slowly add the egg, extracts, and milk, and beat to combine.
Gradually add the dry ingredients, Mixing on medium low until everything is just about incorporated. A few wee bits of flour is OK as it’ll get worked out in the next step.
Turn off the mixer and gently fold in the chopped Andes and chocolate until everything is combined.
Cover your bowl with plastic wrap and refrigerate for at least an hour.
Preheat the oven to 375F.
Scoop cookies using a 3T scoop (I like this one) and space them out about 2″ apart on a parchment-lined (or silicone mat-lined) baking sheet.
Bake for 10 – 12 minutes, or until slightly dry looking around the edges and puffed.