If you are a fan of chocolate and mint, Mandy’s Andes Mint Double Chocolate Cookies will be a hit! These soft, chocolate cookies are packed with chocolate chips and Andes Mint pieces. The base for this recipe is my Mom’s famous cookie recipe. Check out Grandma Coco’s Chocolate Chip Cookies.
Ingredients:
- 2 sticks salted butter, one cup, softened
- 1 cup white sugar
- 1 cup brown sugar
- 2 eggs
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1/2 tsp. salt
- 1 tsp. vanilla
- 1/2 cup cocoa
- 3 1/2 cups cocoa
- 1 cup semi-sweet chocolate chips
- 1 bag Andes Creme De Menthe Baking Pieces
Let’s make Mandy’s Andes Mint Double Chocolate Cookies!
These cookies can be made using a bowl and spatula or a mixer. Add the softened butter, brown sugar, and white sugar to a bowl or bowl of a mixer and mix until combined.
Add the egg and mix until combined, then mix in the vanilla, baking soda, and baking powder.
Time to add the cocoa! I HIGHLY recommend using Dutch Processed cocoa. Mix until the cocoa is combined.
FUN FACT:
Regular cocoa is delicious and flavorful but is somewhat acidic. Dutch-processed cocoa is treated with an alkali to neutralize the acidity which smooths and mellows the cocoa’s flavor and makes the color darker. We think it makes a big difference!
Now add in 2 cups of the flour and mix until combined.
Add the remaining one and a half cups of flour to a clean surface and scrape the cookie dough from the bowl onto the flour. Top the cookie dough with one cup of chocolate chips. With clean hands mix in the flour and chocolate chips. You can also just do this in the mixer, but this is how Grandma Cocoa does it.
Once the flour and chocolate chips are incorporated, add the Ande’s mint pieces and gently mix them in.
Roll the cookie dough out into a log and slice into somewhat even slices. Place on an ungreased cookie sheet and bake for 9 minutes in a 375 degree oven.
Don’t they look so delicious?! Allow them to cool, or just jump right in!
This recipe makes four dozen cookies, but trust me, they disappear quickly.
We hope you love Mandy’s Andes Mint Double Chocolate cookies as much as we do! Make sure to check out these other scrumptious cookie recipes.
Grandma Coco’s Coconut Macaroons
Grandma Coco’s Oatmeal Craisin Cinnamon Chip Cookies
Trisha’s Pumpkin Chocolate Chip Cookies
If you would like to be notified when there is something new here at Huckleberry Life, make sure to subscribe! You will receive an email about any new posts. You can also follow us on Facebook and Instagram.
Mandy’s Andes Mint Chocolate Cookies
Ingredients
- 2 sticks salted butter one cup, softened
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 large eggs
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp vanilla
- 1 tsp salt
- 1/2 cup cocoa powder Dutch processed recommended
- 3.5 cups all-purpose flour
- 1 cup chocolate chips
- 1 bag Andes Mint Baking Pieces
Instructions
- Mix butter and sugars.
- Add eggs and mix until combined.
- Add baking powder, baking soda, salt, and vanilla and mix until combined.
- Add the cocoa powder and mix.
- Add 2 cups of the flour and mix together.
- On a clean surface, add the remaining one and a half cups of flour and dump the cookie dough on top.
- With clean hands mix the flour into the dough along with the chocolate chips.
- Add the mint baking chips and mix them in and roll the dough into a log.
- Slices evenly and place on an ungreased baking sheet.
- Bake in a 375 degree oven for 9 minutes.
- Move to a cooling rack. Enjoy!
- Cookies can be stored in an airtight container for up to a week.
