Yield: 18 cookies
Andes Mint Cookies
ANDES MINT COOKIES: soft dark chocolate cookies are frosted with mint buttercream frosting and topped with Andes Mints to create the best mint cookie, ever!
Ingredients
- ½ cup (1 stick) unsalted butter, softened
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ½ cup cocoa powder
- ½ teaspoon baking soda
Frosting
- ¾ cup unsalted butter, softened
- 1 teaspoon vanilla extract
- ¼ teaspoon pure peppermint extract
- 3 ½ cups powdered sugar
- 3 to 4 drops green gel food coloring, optional
- 2 (4.67 oz) packages Andes Mints (56 mints) , unwrapped and chopped
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Instructions
- Preheat oven to 375°F. Line 2 baking sheets with parchment paper (or a non-stick mat).
- In a stand mixer, beat butter and sugars until creamy. Beat in eggs and vanilla. Add flour, cocoa powder, and baking soda to butter mixture and stir until well combined.
- Roll 2 tablespoons of cookie dough into a ball. Place ball on prepared baking sheet, leaving room for spreading. Repeat until all dough has been used.
- Bake for 10 to 12 minutes, until edges look set, and remove from oven. Allow to cool completely.
- Frosting: Cream butter in a stand mixer. Add vanilla, peppermint extract, and salt. Gradually add powdered sugar, 1 cup at a time, beating well on medium speed.
- Add food coloring and beat until well combined and frosting is light and fluffy. Spread onto cooled cookies with a knife or spatula. Top with chopped Andes Mints.
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Nutrition
Serving: 1 cookie, Calories: 287kcal, Carbohydrates: 42g, Protein: 2g, Fat: 14g, Saturated Fat: 9g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 45mg, Sodium: 39mg, Potassium: 61mg, Fiber: 1g, Sugar: 34g, Vitamin A: 416IU, Calcium: 15mg, Iron: 1mg