Description
A thick, rich chocolate peppermint cookie with scattered pieces of melty mint chocolate that will make you forget thin mints ever existed.
Ingredients
Scale
- 3/4 cup (213 grams) andes mints, roughly chopped
- 3/4 cup (90 grams) all-purpose flour
- 3/4 cup (63 grams) cocoa powder, sifted
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 stick (113 grams) butter, room temperature
- 3/4 cup (160 grams) brown sugar
- 1 large egg
- 3/4 teaspoon peppermint extract
Instructions
- Preheat the oven to 375ºF.
- Roughly chop the Andes Chocolate Mints until about the size of chocolate chips. Set aside.
- In a medium-sized bowl, combine the flour, sifted cocoa powder, baking soda, and salt. Set aside
- In a separate large bowl, cream the butter and brown sugar until lighter in color.
- Add the egg and peppermint extract. Beat again until light and fluffy.
- Add the flour mixture and mix until just combined, the dough will be thick.
- Add the chopped mint chocolate. Mix until just combined.
- Scoop 1″ balls of dough onto a cookie sheet at least three inches apart and bake for 8-10 minutes.
Notes
- Keep an eye on your cookies as they reach the end of the baking time, once they’re starting to crack and look dry on the surface they’re done!
- Be careful with the peppermint extract as it is very strong, accidentally over-doing it will make your cookies taste overly minty.