Fabulous Andes Mint Cookie
Andes mints have been a favorite in my family since I can remember, especially around Christmas time. (Christmas is my favorite time of the year). When I was a kid we had two felt Christmas countdowns that my mom tied candy to for each day of December. One of them had a Hershey kiss each day, and one had 3 Andes mints for each day. I have two siblings, so each of us got a mint every night and and we took turns getting the Hershey kiss. I find it crazy that mom gave us sugar right before bed, but she always made Christmas magical. Since I love Andes mints so much, I wanted to create my own fabulous Andes mint cookie recipe.
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These Christmas countdowns also had a little poem, that I still have memorized, that went like this, “December 1st til Christmas is the longest time each year. It seems as though old Santa never never will appear. How many days til Christmas? It’s so very hard to count, but this little handy Santa will give you the exact amount. Untie a candy every night when the sandman casts a spell, and Christmas eve will be here by the time you ring the bell.” I have started a similar tradition for my kids with a Christmas train that has drawers for each day of December. I alternate each day between Andes mints and Hershey kisses, although, my kids get their candy in the morning with breakfast instead of at bedtime.
Andes Mint Cookie Ingredients
Okay, now on to actually discussing the cookie itself. Let’s talk cocoa powder. There are so many different cocoa powders out there, and I believe that not all cocoa powders are created equal. These cookies will be delicious no matter which cocoa powder you use, but I like to use this rich Ghirardelli cocoa powder. It makes the cookies that much better.
These cookies are a favorite in my house, well, except for my husband. He doesn’t like mint. (He won’t even use mint toothpaste. Cinnamon flavored is his toothpaste of choice. I probably should have discussed this with him before we got married. Ha! I guess that means more cookies for me). These Andes mint cookies have just the right amount of mint. Some recipes use Andes mints as well as mint extract. To me, that’s too overpowering. They are chewy with a little bit of crunch on the outside. As for the mints, I use Andes mint baking chips. You can use the individually wrapped Andes mints and put those on top of the cookie after they are baked instead of the using the chips, (like you would Hershey kisses for peanut butter blossom cookies). Honestly, the reason I use the mint chips is because it’s easier than unwrapping the wrapped ones. As a busy mom, wife and nurse, I don’t have time to unwrap all of those mints and then place them on each baked cookie.
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Fabulous Andes Mint Cookies
- Total Time: 25 minutes
- Yield: 2 dozen 1x
Description
These mint cookies are chewy with a little crunch on the edges. The mint flavor is just the right amount of mint. It’s a holiday favorite in our house.
Ingredients
- 2 1/4 cup all purpose flour
- 3/4 cup cocoa powder
- 1 1/2 teaspoon cornstarch
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon sea salt
- 1 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 2/3 cup brown sugar
- 2 teaspoons pure vanilla
- 1 large egg
- 2 egg yolks
- 1/4 cup pure maple syrup
- 1 (10 oz) package Andes mint baking chips
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- In a large bowl, sift together all purpose flour, cocoa powder, cornstarch, baking soda, baking powder and sea salt. Set aside.
- In a stand mixer, cream together the butter and sugars.
- Add vanilla. Add egg and egg yolks one at a time, making sure each one is incorporated before adding the next egg. Add maple syrup.
- Slowly add the dry ingredients to the wet ingredients while the mixer is going. Once everything is well combined add the Andes mint chips. Make sure to stir the Andes mint chips my hand with a spoon instead of with the mixer, until they are evenly distributed.
- Scoop dough onto a cookie sheet lined with silpat mat, or parchment paper. I like to use a #24 scoop.
- Bake for 9 to 11 minutes.
Notes
- There are two ways to freeze these cookies.
- Freeze before baking: I would recommend lining a cookie sheet with parchment paper, then scooping the cookies, using a #24 scoop, onto the parchment paper. Be sure that the cookies don’t touch. Freeze for a couple of hours. Once they are frozen, place the scoops into a freezer bag and freeze. When ready to bake them, take cookie scoops out of the bag and place them on a silpat lined cookie sheet. Let them thaw for 15 minutes then bake as directed.
- Freeze after baking: Let cookies cool completely. Place in a freezer safe container or a freezer bag and freeze.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
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