Andes Mint Cookies
Ingredients
The cookie base
-
2 ¼
cups
all-purpose flour
-
2
tsp
baking powder
-
½
tsp
salt
-
2
cups
granulated sugar
-
1
cup
unsweetened cocoa powder
-
¾
cup
vegetable oil
-
4
large
eggs
-
2
tsp
vanilla extract
The topping
-
48
Andes Mints Chocolates, unwrapped
Instructions
- Whisk together flour, baking powder, and salt in a medium bowl and set aside.
- Blend together sugar, cocoa powder, and vegetable oil in an electric mixer until combined.
- Mix in eggs and vanilla extract.
- Add the flour mixture and mix until combined, scraping the bowl to ensure even incorporation.
- Scrape the dough up the sides of the bowl and freeze for 45 to 60 minutes until firm.
- Preheat the oven to 350°F during the last 15 minutes of chilling.
- Scoop dough into 1-inch balls and place on a baking sheet lined with parchment paper, spacing them 2 inches apart.
- Flatten the dough balls halfway and bake for about 9 to 11 minutes until slightly under-baked.
- Press one Andes Mint into each cookie immediately after baking.
- Let cookies rest for about 5 minutes to soften the mints, then spread the melted chocolate over the cookies.
- Chill to set faster or let them set at room temperature.
Nutrition Facts (estimated)
Servings
48 cookies
Calories
117
Total fat
5g
Total carbohydrates
16g
Total protein
1g
Sodium
32mg
Cholesterol
13mg
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