Happy Friday, friends! I have the perfect cookies for your weekend. They’re super fudgy and full of melty Andes mints! I had a bag leftover from holiday baking that I never got to and really needed to use them up.
If you follow my personal instagram, you may know that I moved back in with my parents a couple of weeks ago (because 2020). I knew it was going to be a challenge to get all of my baking stuff to fit in their house (lol) and wowow did I underestimate how much crap I have and the space available to me (the dining room). Multiple bookshelves later, it’s mostly organized, but still not uhhhhhh great. 😆
Needless to say, I really need to use up some of the baking ingredients I brought with me. Thus: Chocolate Mint Cookies 💚
I’ve mentioned multiple times on the blog that cookies are not my thing. Like, I have no problem consuming them, but I’m not that great at baking them. I’m not a cookie hater or anything. But I’m excited to say I think I’m finally getting the hang of them. I made several batches of cookies over the Christmas holidays and I think I’ve finally got a great base recipe that I loooooove.
And the base recipe is the same as the snickerdoodles I shared a few weeks ago! As obsessed as I am with their fluffy, cakey texture, I wanted these cookies to be more fudgy and dense. More classic cookie texture. I left off the cinnamon-sugar coating obviously, threw in some cocoa powder, and added some cornstarch to thicken them up. Plus all those Andes mints!
Chocolate Mint Cookies
- 1 cup butter softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 2 large eggs
- 2 ½ cups all-purpose flour
- ½ cup cocoa powder
- ½ cup powdered sugar
- 1 tbsp baking powder
- 1 tsp salt
- 3 tbsp milk
- 2 tsp cornstarch
- 1 10-oz package mint baking chips (such as Andes)
- Line two baking sheets with parchment paper and preheat the oven to 350°F.
- In the bowl of a stand mixer, cream butter and sugar until fluffy, 1-2 minutes. Add vanilla and mix well. Add eggs; mix until combined.
- In a medium bowl, whisk together flour, cocoa powder, powdered sugar, baking powder, and salt. Add to stand mixer bowl and mix on low speed until mostly combined, and then medium speed until completely combined.
- Stir together milk and cornstarch; add to bowl and mix well.
- Add 1 cup of mint baking chips and mix until evenly dispersed throughout cookie dough.
- Using a 1 ½ tablespoon cookie scoop (about 1.5 inch cookie scoop) place cookie dough about 2-inches apart on the prepared sheet pans. You should be able to fit 8-9 cookies on each sheet.
- Pour remaining mint chips into a shallow dish or bowl. Dip tops of cookie dough balls in mint chips and return to the baking sheet.
- Bake cookies 8-9 minutes. Let cookies cool for 5-10 minutes and transfer to a wire rack to cool completely. Repeat with remaining cookie dough. (If cookies seem delicate and like they’ll fall apart if you move them from the baking sheet, let them cool for a few more minutes. They’ll firm up as they cool!)