Andes Mint Chocolate Cookies

By Sally's Baking Recipes · 45 min

Ingredients

Instructions

1. Beat the butter, granulated sugar and brown sugar in a large bowl with a paddle attachment on medium-high speed until fluffy and light, about 3 minutes. Scrape down the bowl as needed.
2. Add the egg and vanilla and beat on high until combined.
3. In a separate bowl, whisk together the flour, cocoa powder, baking soda and salt. With the mixer on low, slowly add to the wet ingredients and beat until combined. Switch to high and beat in the milk. The dough will be thick and sticky.
4. Cover tightly and chill for at least 2 hours, up to 3 days.
5. Preheat the oven to 350°F (177°C). Line large baking sheets with parchment or silicone mats.
6. Scoop 1 heaping tablespoon (about 25g) of dough per cookie, roll into balls, roll each in granulated sugar, and place 2-3 inches apart on the sheets.
7. Bake for 10-12 minutes, until the edges look set. If they are not spreading by minute 9, take them out and bang the tray on the counter 2-3 times, then return them to the oven.
8. Cool on the tray for 2 minutes. Press one Andes mint into the top of each warm cookie. After 5 minutes, gently spread the melted chocolate with a knife, spatula or toothpick.
9. Move the cookies to a rack to cool completely. Store in an airtight container 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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