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–+ servings

Sugared Andes Mint Cookies

Course: Dessert
Cuisine: Christmas, North American
Prep Time: 20 minutes
Cook Time: 10 minutes
Chill Time: 30 minutes
Total Time: 1 hour
Servings: 36 cookies
Calories: 126kcal
Author: Lord Byron's Kitchen
Not a Christmas passes by in our home without a packet or two of our favourite chocolates. This year, I added them to my holiday cookie recipes in these Sugared Andes Mint Cookies. These cookies are both minty and chocolatey, which is a perfect sweet treat combination. In this case, I’m not sure if it’s the cookie that elevates the Andes Mint or the other way round! You can be the judge of that!
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Ingredients

  • 1 cup unsalted butter, softened
  • 2 cups sugar
  • 1 teaspoon peppermint extract
  • 2 large eggs, room temperature
  • 2 cups all purpose flour
  • 2/3 cup cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt (If you use salted butter, do not add the extra salt.)
  • 36 Andes Mint Chocolates, unwrapped

Instructions

  • Add the softened butter and 1 1/2 cups of the sugar to a large mixing bowl. Beat the two together for 2-3 minutes until the mixture is light and creamy. Be sure to scrape down the bowl with a rubber spatula half way through beating.
  • Add the extract and eggs. Beat into the butter mixture until well incorporated.
  • Next, measure out the flour, cocoa powder, baking soda, and salt. Dump these ingredients into the butter and egg mixture. With your beater on a low speed, beat the dry ingredients into the wet ingredients until just mixed through. The dough will form a ball. Once done, place the bowl of cookie dough into the fridge for 30 minutes.
  • In the meantime, prepare a baking sheet by lining it with parchment paper or a silicone baking mat. Set aside. Place the remaining ½ cup of sugar into a separate bowl and set it aside. When ready to bake, preheat the oven to 350 degrees F.
  • Portion the chilled cookie dough into slightly heaping tablespoons. Roll into a ball into the remaining half cup of sugar and place on the prepared baking sheet. Leave two inches of space between each cookie.
  • Bake for 10 minutes. 
  • Remove from the oven and immediately top each cookie with an unwrapped Andes Chocolate Mint. 
  • Allow the cookies to sit on the baking sheet for 5 minutes before using a teaspoon to smooth and swirl each melted Andes Mint. 
  • Top with festive sprinkles.
  • Transfer the cookies to a wire cooking rack to finish cooling.

Nutrition

Calories: 126kcal | Carbohydrates: 18g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 24mg | Sodium: 68mg | Potassium: 37mg | Fiber: 1g | Sugar: 12g | Vitamin A: 173IU | Calcium: 6mg | Iron: 1mg