Small-batch Chocolate Cookies With Oreos and Andes
Ingredients
The cookie dough
-
3
tablespoons
unsalted butter
-
2/3
cup
semi-sweet chocolate
-
1/3
cup
brown sugar
-
1
large
egg
-
3/4
teaspoon
vanilla extract
-
1/2
cup
all-purpose flour
-
1
tablespoon
cocoa powder
-
1/2
teaspoon
baking powder
-
1/8
teaspoon
salt
The mix-ins
-
8
pieces
Andes mint candies
-
2
cookies
Oreo cookies
Instructions
- Melt the butter and chocolate in a microwave-safe bowl and let it cool slightly.
- In a medium bowl, whisk together the brown sugar, egg, and vanilla, then mix in the chocolate mixture.
- Add the flour, cocoa powder, baking powder, and salt, and stir until just combined.
- Fold in the chopped Andes mints and Oreos.
- Wrap the dough in cling wrap and chill for 45 minutes until firm.
- Preheat the oven to 325°F and prepare a baking sheet with parchment paper.
- Divide the dough into six pieces, roll them into balls, and place them on the baking sheet with space between them.
- Bake for 11 to 13 minutes until the edges are crinkled and the centers look set.
- Cool the cookies on the baking sheet before enjoying.
Nutrition Facts (estimated)
Servings
6
Calories
289
Total fat
15g
Total carbohydrates
36g
Total protein
3g
Sodium
90mg
Cholesterol
37mg
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