These soft, rich chocolate cookies are loaded with dark chocolate and Andes mint pieces and have a brownie-like center with chewy edges - no chilling the dough, and ready in 30 minutes! The perfect combination of chocolate and mint for the holidays.
Preheat oven to 350°F and line two baking sheets with nonstick silicone mats or parchment paper.
In a medium bowl, whisk together flour, cocoa powder, espresso powder, baking soda and salt. Set aside.
1 cup all-purpose flour, 1/2 cup unsweetened cocoa powder, 1 teaspoon espresso powder, 1/2 teaspoon baking soda, Pinch salt
In a large bowl with a hand or stand mixer, beat together butter and sugar until and fluffy. Add egg and vanilla extract and beat again until well combined.
1/2 cup unsalted butter, 3/4 cup granulated sugar, 1 large egg, 1 teaspoon pure vanilla extract
A little at a time, add the flour mixture to the butter mixture and beat until well combined.
Set aside 1-2 tablespoons chopped Andes for topping the cookies, fold in chocolate chunks/chips and Andes baking chips.
1/3 cup dark chocolate chips, 1/2 cup Andes Creme de Menthe Chocolate Mint Baking Chips
Use a small cookie scoop to drop cookies onto prepared baking sheets. If desired, you can also roll the dough into balls - they will spread more and be more uniform this way. Gently press a few more Andes pieces to the top of each cookie for presentation's sake.
Bake for 8 minutes or until the tops have just set. Let cool on pan for a couple minutes, then move to wire rack to cool completely. Enjoy!
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Notes
Storage: Store cookies in an airtight container at room temperature for up to 1 week.Prep dough ahead of time: You can prep the dough up to 3 days ahead of time and keep it stored covered in the fridge until you're ready to bake. Let the dough sit at room temperature for 15 minutes, then portion and bake as indicated in the recipe card.To freeze the dough: prepare the dough, portioning it out into balls and then placing them on a baking sheet in the freezer for 1 hour. Then transfer the dough balls to a freezer-safe bag or container to store in the freezer for up to 3 months.To bake from frozen, add a few minutes to the bake time. Alternatively, you can let the cookie dough come to room temperature, and then bake according to the recipe instructions.To freeze baked cookies, allow them to cool completely, then transfer to a freezer-safe bag or container between layers of parchment paper for up to 3 months.