Andes Peppermint Chocolate Cookies

A plate of chocolate cookies topped with red and white swirled frosting and sprinkles sits on a wooden table next to a holiday towel, evergreen branches, and several unwrapped Andes mints. More cookies are on a tray in the background.

Print Recipe

No ratings yet

Andes Peppermint Chocolate Cookies

These Andes Peppermint Chocolate Cookies are an ideal festive cookie for the holiday season!

Prep Time10

Cook Time10

Melt and Cool Time30

Total Time50

Course: Baked Good, Dessert

Cuisine: American

Keyword: Chocolate, Christmas, Cookie, Easy, Holiday, Peppermint

Servings: cookies

Author: Nicole

Equipment

Ingredients

2 ¼ cup unbleached all-purpose flour
2 teaspoons baking powder
¼ teaspoon espresso powder
½ teaspoon kosher salt
2 cups granulated sugar
1 cup unsweetened cocoa powder
¾ cup vegetable oil
4 extra-large eggs at room temperature
2 teaspoons pure vanilla extract

Instructions

In a medium bowl, whisk together the flour, baking powder, and salt; set aside. (The mixture will look like wet sand.)
In the bowl of a stand mixer fitted with the paddle attachment, blend the sugar, cocoa powder, and vegetable oil on medium speed until well combined. Add the eggs and vanilla and mix until thoroughly combined.
Add the flour mixture to the wet ingredients and mix on medium speed until well combined. (The mixture will be thick, but will slowly fall from the paddle once lifted.)
Smooth the dough up the sides of the bowl (this is a great tip) to help the dough chill faster. Freeze 45 - 60 minutes or until firm enough to handle. During the last 20 minutes of chilling, place a rack in the middle of the oven and preheat the oven to 350℉.
Using a ½-inch ice cream scoop, scoop dough out and shape into 1-inch balls. Transfer to a baking sheet lined with parchment paper or a silicone baking mat, spacing them 2 inches apart.
Flatten dough balls about halfway (with greased hands or a cup). Bake in a preheated oven for 9-11 minutes (they should appear slightly under-baked). Meanwhile, unwrap chocolates.
Immediately after removing chocolates from the oven, gently press one Andes Mint into each cookie. Let rest about 5 minutes until softened, then spread over the cookie.
Chill to set faster or transfer to a wire rack and let set at room temperature. Enjoy!

Notes

Cookie dough can be made up to 2 days ahead; just be sure to keep it refrigerated, not frozen.

Cookies can be stored in an airtight container at room temperature for 4 days or in the fridge for a week. Stored in a freezer-safe bag or container, the cookies will keep for up to one month.

Nutrition