Andes Mint Chocolate Cookies

By Sally's Baking Recipes · 45 min

Ingredients

Instructions

1. Using a mixer, cream the butter, granulated sugar and brown sugar on medium-high until fluffy and pale, about 3 minutes. Add the egg and vanilla and beat on high until combined, scraping down the bowl as needed.
2. In another bowl, whisk the flour, cocoa powder, baking soda and salt. Add to the wet ingredients on low speed and mix until combined. Beat in the milk on high speed; the dough will be thick and sticky.
3. Cover the dough and chill for at least 2 hours (up to 3 days).
4. Preheat the oven to 177°C (350°F). Line baking sheets with parchment or silicone mats.
5. Scoop 25g (about 1 heaping tablespoon) portions of dough, roll into balls, roll each in the 1/2 cup granulated sugar and space 2–3 inches apart on the sheets.
6. Bake for 10–12 minutes until the edges look set. If the cookies are not spreading by minute 9, tap the sheet on the counter 2–3 times, then return to the oven.
7. Cool on the sheet for 2 minutes. Press one Andes mint into the top of each warm cookie, wait 5 minutes, then gently spread the melted mint with a knife, spatula or toothpick.
8. Move the cookies to a rack to cool completely. Store leftovers covered at room temperature for up to 1 week.

Summarized from Sally's Baking Recipes's video. Watch it for the details.

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