Andes Mint Thumbprint Cookies
These soft and fudgy chocolate cookies have chopped Andes mints within the dough and a full Andes mint placed on top. They are the perfect pairing of chocolate and peppermint in cookie form!
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Servings: 36 cookies
Ingredients
For the cookie dough
- 12 Andes Mints finely chopped
- ¾ cup unsalted butter softened
- 1¼ cup light brown sugar packed
- 2 tablespoons milk room temperature
- 1 egg room temperature
- ⅓ cup semi-sweet chocolate chips melted, 2 ounces
- 1¾ cup all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon salt
For topping the cookies
- 36 Andes Mints whole, unwrapped. 1 per cookie
Instructions
To make the cookies
- Preheat your oven to 350 degrees.
- Using a stand mixer fitted with the paddle attachment or a hand mixer beat softened butter and brown sugar on high for 1-2 minutes. Scrape down the bowl once complete.
- Add in milk, egg, and melted chocolate. Mix until combined. Scrape down the bowl once complete.
- In separate bowl, whisk dry ingredients together (flour, cocoa powder, baking soda, salt).
- Add dry ingredients to wet ingredients in 3-4 portions. Mix until combined.
- Using a wooden spoon or spatula, mix in chopped Andes Mints.
- Grease and line baking sheets with parchment paper or silicone baking mat.
- Roll dough into small balls, ¾-1 inch in diameter. If the dough is too sticky to roll, place it in the fridge for 30-60 minutes to allow it to set.
- Place the dough balls on to baking sheet, leaving at least 1 inch in between each cookie.
- Bake for 7-10 minutes, or until the cookies just begin to crack.
- Remove the cookies from the oven and let them cool to room temperature to just slightly warm, then place one Andes Mint on top of each cookie and press down.