These sweet, minty, chocolatey cookies are my new go-to holiday cookie, I hope they become yours too!
- 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
- 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.
Keywords: double chocolate Andes mint cookies