Andes Mint Chocolate Cookies
Flora
ingredients
- 1 cup salted butter (2 sticks)
- 3/4 cup brown sugar
- 3/4 cup white sugar
- 1 large egg
- 1 tsp of vanilla extract
- 1 3/4 cups AP flour
- 3/4 cup unsweetened cocoa powder
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- Pinch of salt (increase to 1/2 tsp if using unsalted butter)
- 1 cup chopped Andes milk chocolates
directions
- 1
Preheat the oven to 350°F.
- 2
Cream the butter and sugars together for about two or three minutes at medium speed or until well incorporated and light in color.
- 3
Add the egg and the vanilla extract until well incorporated, about a minute. Be sure to scrape down the sides and the bottom of the bowl halfway through.
- 4
Sift together the flour, baking soda, baking powder, salt, and cocoa powder. Add to the butter mixture slowly, and beating at medium speed, stopping once all of it is incorporated (do not overmix).
- 5
Fold in the mints.
- 6
Take small spoonfuls of the dough and roll into one inch sized balls and place onto a baking sheet lined with parchment paper. Bake for 12 minutes. Let cool on the pan for a few minutes, then transfer to a wire rack to cool completely.
notes
I used a #60 scoop, approximately 1 heaping teaspoon. The original recipe called for peppermint bark.
Source: Flora
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