Description
These Andes Mint Cookies are a decadent treat featuring a rich cocoa cookie base topped with a luscious mint layer and a smooth chocolate ganache, finished with chopped Andes mint pieces. Perfect for chocolate and mint lovers, these cookies combine soft, fudgy texture with refreshing mint flavor and a delightful crunch.
Ingredients
Scale
Cookie Dough
- 3/4 cup (167g) salted butter
- 3/4 cup (185g) brown sugar
- 1/4 cup (58g) granulated sugar
- 1 egg + 1 egg yolk
- 1 tbsp corn syrup
- 1/2 tbsp vanilla extract
- 2 cups (304g) all-purpose flour
- 1/2 cup (60g) dutch processed cocoa powder
- 1/2 tbsp cornstarch
- 1 tsp baking soda
- 1/2 tsp salt
Mint Topping
- 3 oz (scant 1/3 cup) heavy whipping cream
- 1 cup (200g) white chocolate chips
- 1/4 tsp mint extract
- 1 drop green food coloring
Chocolate Topping
- 4 oz (1/2 cup) heavy whipping cream
- 1 cup (200g) semi sweet chocolate chips
- 1/3 cup (66g) chopped Andes mint pieces
Instructions
- Preheat Oven: Preheat your oven to 350°F (180°C) to prepare for baking the cookies.
- Cream Butter and Sugars: Using a stand mixer or electric hand mixer, cream together the salted butter, brown sugar, and granulated sugar until well combined and fluffy. Scrape down the sides of the bowl to ensure even mixing.
- Add Wet Ingredients: Add the egg and egg yolk along with the corn syrup and vanilla extract to the creamed mixture. Mix again until the ingredients are fully incorporated.
- Combine Dry Ingredients: Add the all-purpose flour, dutch processed cocoa powder, cornstarch, baking soda, and salt to the wet mixture. Mix until a soft cookie dough forms.
- Shape Dough: Portion the dough into small 1 1/2 tablespoon portions. Roll each into a ball and then flatten slightly so they resemble hockey pucks.
- Arrange on Baking Sheet: Place the shaped dough pieces on a parchment or silicone-lined cookie sheet, spacing them appropriately.
- Bake Cookies: Bake in the preheated oven for 8-10 minutes or until the cookies spread slightly and edges begin to crack. Remove from oven and let cool on the pan.
- Prepare Mint Topping – Heat Cream: While cookies cool, heat 3 oz heavy whipping cream in the microwave for about 30 seconds until boiling.
- Add White Chocolate: Pour white chocolate chips into the hot cream. Let sit for 5 minutes to soften.
- Stir Until Smooth: Stir mixture until smooth. If chocolate isn’t completely melted, microwave for 15 seconds more and stir again.
- Add Mint and Color: Stir in mint extract and a drop of green food coloring. Set aside to cool until thick and spreadable.
- Prepare Chocolate Topping – Heat Cream: Heat remaining 4 oz heavy whipping cream in the microwave for about 30 seconds until boiling.
- Add Semi-sweet Chocolate: Pour semi sweet chocolate chips into the heated cream. Let sit for 5 minutes.
- Stir Until Smooth: Stir until smooth. Microwave for an additional 15 seconds and stir if necessary.
- Cool Chocolate Topping: Set aside to cool until thick and spreadable.
- Assemble Cookies – Spread Mint Layer: Once cookies are cool and toppings are thick, spoon and spread the green mint topping onto each cookie.
- Let Mint Layer Set: Allow the mint topping to sit on the cookie for about 5 minutes to firm up slightly.
- Spread Chocolate Layer: Top each cookie with the chocolate topping, spreading evenly to cover the entire top.
- Add Andes Mint Pieces: Immediately sprinkle chopped Andes mint pieces over the chocolate topping before it sets.
- Storage: Store the finished cookies in the refrigerator for up to 5 days or freeze for up to 3 months.
Notes
- Make sure not to overbake the cookies; they are best when soft and slightly fudgy inside.
- Allow toppings to cool and thicken adequately before spreading to prevent melting the cookie base.
- Use Dutch processed cocoa for a richer chocolate flavor and deeper color.
- If Andes mint pieces are unavailable, substitute with chopped peppermint candies.
- Store cookies in an airtight container to maintain freshness.
