Andes Creme de Menthe Chocolate Cookies Recipe
Andes Creme de Menthe Cookie Recipe
Try our Chocolate Andes Mint Cookies for a delicious combination of rich, fudgy chocolate and cool, creamy mint. Perfect for any occasion (but especially for those holiday cookie plates), these cookies are easy to make and always a crowd pleaser. Follow our simple instructions to enjoy these irresistible cookies.
Get ready to meet your new favorite cookies. These easy Andes Mint Cookies are simple, but don’t let that fool you– they’re almost always my favorite cookie on the holiday cookie plate. Something about the contrasting textures and flavors of the minty melted chocolate on top of the fudgy, chewy cookies just gets me every time.
If you love Thin Mint Girl Scout Cookies, you are going to LOVE these Andes Mint Chocolate Cookies.
Discover a delightful twist with our Andes Creme de Menthe Chocolate Cookies Recipe – a perfect blend of chocolate and mint that’s irresistibly delicious.
Ingredients
- All-Purpose Flour: The primary structure of the cookies comes from the all-purpose flour. It provides the necessary bulk and texture, ensuring a balanced consistency in the final product.
- Natural Unsweetened Cocoa Powder: Adding depth and richness, cocoa powder is responsible for the intense chocolate flavor in these cookies. It contributes to the overall indulgent taste.
- Baking Soda: Baking soda is the leavening agent that helps the cookies rise and achieve a soft, chewy texture. It reacts with other ingredients during baking, providing the necessary lift.
- Salt: Enhancing the flavors, kosher salt plays a crucial role in balancing the sweetness and intensifying the chocolate taste, creating a well-rounded sensory experience.
- Butter: Butter adds moisture and richness to the cookies. At room temperature, it integrates smoothly with other ingredients, contributing to the cookie’s tender crumb.
More Christmas Cookies
- Light Brown Sugar: Brown sugar introduces a subtle molasses flavor, enhancing the overall taste. It also contributes to the soft and chewy texture of the cookies.
- Granulated Sugar: Besides providing sweetness, granulated sugar aids in creating a light texture in the cookies. It also helps with the cookie’s spread during baking.
- Large Eggs: Eggs act as binders, holding the ingredients together. They also contribute to the cookies’ structure and moisture content, ensuring a soft and chewy consistency.
- Pure Vanilla Extract: Vanilla extract adds a warm and aromatic flavor to the cookies, complementing the chocolate and mint. It enhances the overall sensory experience.
- Andes Mints: These iconic mints are the star of the show, providing a burst of cool, minty freshness. They melt on top of the still-warm cookies after baking, creating a delightful contrast to the rich chocolate base.
Elevate your baking game with our easy-to-follow Andes Creme de Menthe Cookie Recipe, a delectable fusion of rich chocolate and refreshing mint.
FAQs
My cookies turned out flat. What went wrong?
If your Andes Creme de Menthe Chocolate Cookies turned out too flat, a few factors could be at play. Here are some potential reasons and solutions:
- Overly Softened Butter:
- Issue: Using butter that is too soft or melted can cause cookies to spread excessively.
- Solution: Ensure that your butter is at room temperature, not overly softened. It should be soft enough to mix easily but still hold its shape.
- Overmixing the Dough:
- Issue: Overmixing incorporates too much air into the dough, leading to excessive spreading during baking.
- Solution: Mix the dough only until the ingredients are just combined. Overmixing is a common mistake, so be mindful not to go beyond the point of proper incorporation.
- Baking Soda Measurement:
- Issue: Using too much baking soda can lead to increased spreading.
- Solution: Double-check your measurements and ensure you are using the correct amount of baking soda as specified in the recipe.
- Warm Baking Sheet:
- Issue: Placing cookie dough on a warm baking sheet can cause it to start spreading prematurely before it even goes into the oven.
- Solution: Allow the baking sheet to cool completely between batches. If you’re baking multiple batches, rotate between different sheets or cool the baking sheet under running cold water. This helps maintain the proper consistency in the dough and prevents excessive spreading during baking. A cool baking sheet ensures that the cookies set gradually in the oven, resulting in a better shape and texture.
Indulge your sweet tooth with the ultimate Andes Creme de Menthe Chocolate Cookies – a homemade treat that’s perfect for any occasion.
Can I make the cookie dough ahead of time and refrigerate it?
Yes, making the Andes Creme de Menthe Chocolate Cookies dough ahead of time and refrigerating it is a great option. Chilling the dough not only allows for convenient preparation but also enhances the flavor and texture of the cookies. Simply follow these steps:
- Prepare the Cookie Dough: Mix the cookie dough according to the recipe instructions until just combined.
- Form into a Log: Shape the dough into a log for easier handling when you’re ready to bake.
- Wrap in Plastic Wrap: Wrap the dough tightly in plastic wrap to prevent it from drying out or absorbing odors from the refrigerator.
- Refrigerate: Place the wrapped dough in the refrigerator for at least 30 minutes to several hours, or even overnight. Chilling the dough allows the fats to solidify, resulting in a richer flavor and a better texture.
- Preheat Oven: When you’re ready to bake, preheat your oven as directed in the recipe.
- Scoop and Bake: Remove the dough from the refrigerator, let it sit for at least 30 minutes at room temperature to soften slightly for easier scooping, and then proceed to scoop and bake according to the recipe instructions.
By refrigerating the cookie dough, you can also plan your baking in advance or make smaller batches as needed, ensuring freshly baked cookies whenever you want.
Dive into baking bliss with our Andes Creme de Menthe Cookie Recipe – an easy and delicious way to enjoy the perfect blend of chocolate and mint.
Variations
Mint Chocolate Chip Cookies
Incorporate Andes Creme de Menthe baking chips into the cookie dough for an extra burst of mint chocolatey goodness.
Double Chocolate Mint Cookies
Mix in a half cup of dark or semi-sweet chocolate chips to intensify the chocolate flavor. The combination of different chocolate varieties adds depth to the cookies.
White Chocolate Drizzle
After baking, drizzle melted white chocolate over top of each cookie for an elegant and visually appealing touch. The combination of white chocolate and mint is irresistible and seriously under-publicized!
Andes Mint Cookie Ice Cream Sandwiches
Sandwich a scoop of mint chocolate chip ice cream between two Andes Creme de Menthe Chocolate Cookies for a delightful frozen treat.
Peppermint Crunch
Try using Andes Peppermint Crunch chocolates on the tops of the cookies in place of the Creme de Menthe Andes candies. Or experiment with using different Dove chocolate candies, like Dove Dark Chocolate Peppermint Bark Promises (find these in the candy aisle, not the baking aisle).
Treat yourself to the goodness of our Andes Creme de Menthe Chocolate Cookies, a homemade recipe that’s bound to become a family favorite.
More Delicious Cookie Recipes
These chewy Andes Cookies will be a huge hit
Andes Creme de Menthe Chocolate Cookies Recipe
Treat yourself to the goodness of our Andes Creme de Menthe Chocolate Cookies, a homemade recipe that's bound to become a family favorite.
Ingredients
- 2 cups all-purpose flour
- 2/3 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 3/4 cup butter, at room temperature
- 3/4 cup light brown sugar, packed
- 3/4 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 36 Andes Chocolate Mints, unwrapped
Instructions
- Preheat your oven to 350ºF and prepare a large baking sheet by lining it with foil or parchment paper. Set it aside.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set this dry ingredient mixture aside.
- Using a stand mixer fitted with a paddle attachment, beat the butter and sugars on medium-high speed until the mixture becomes light and creamy, which should take about 2 minutes.
- Add the eggs and vanilla extract to the bowl, making sure to scrape down the sides with a spatula as needed.
- Now, incorporate the dry ingredients into the wet mixture, mixing on low speed until just combined. Be cautious not to overmix.
- Scoop rounded tablespoons of the dough onto the prepared baking sheet, ensuring the dough balls are about 2 inches apart.
- Bake for 8 to 10 minutes, or until the cookies set around the edges but remain soft in the center.
- Once out of the oven, gently press an Andes mint into the center of each cookie. Allow the cookies to sit on the baking sheet for 5 minutes, letting the mint soften and become melty. Use a butter knife to carefully spread the melted mint over the top of the cookie, leaving a small border. The mint will act as the frosting for the cookie.
- Transfer the cookies to a cooling rack to cool completely, allowing the chocolate mint "frosting" to set up.
Nutrition Information:
Yield: 36 Serving Size: 1Amount Per Serving: Calories: 127Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 22mgSodium: 93mgCarbohydrates: 17gFiber: 1gSugar: 11gProtein: 2g
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