Chocolate Brownie Andes Mint Cookies
You know how you can feel winter in the air? That delightfully sharp chill that steals your breath away? Well - these cookies capture that feeling exactly.
As I tend to do from time to time, I found myself wandering the baking aisle at Target - they always seem to have the most interesting baking ingredients. And this trip did not disappoint - for I once again found one of my favorite winter baking ingredients: Andes baking chips! I knew right where these little pieces were headed: brownie cookies.
Chocolate brownie Andes mint cookies - a rich chocolate brownie cookie filled with Andes mint pieces that satisfies your sweet tooth and leaves you with that wonderful minty tasty.
While the cookie bakes flat, it retains an amazing soft, chewy center with a nice outer crunch - perfect for snacking. The cookie recipe is a small batch recipe - perfect for small family gathering. But, it easily doubles if you’re going to find yourself munching away!
Chocolate Brownie Andes Mint Cookies
Yields 18-20 cookies
Ingredients
1 cup (125 g) all-purpose flour
½ cup (50 g) cocoa powder
½ tsp baking soda
¼ tsp salt
½ cup butter, room temperature
½ cup dark chocolate chips, melted & slightly cooled
1/3 (66 g) cup sugar
2/3 (132 g) cup dark brown sugar
1 egg, room temperature
1 tsp vanilla
1 tbsp milk
5 oz Andes baking chips
Instructions
In a medium bowl, whish together flour, cocoa, baking soda and salt. Set aside
In a large bowl, beat together the butter and the sugars until light and fluffy.
Add egg, vanilla and milk and mix until smooth.
Gently stir in the dry ingredients until just combined – ensure all ingredients are incorporated. Fold in Andes baking chips.
Using a large cookie scoop, scoop cookies onto a parchment-lined cookie sheet and place in fridge for at least two hours.
When ready to bake, preheat oven to 350°F. Bake cookies for 10-12 minutes, until edges are set and centers are slightly undone. Allow to cool on baking sheet for 5 minutes before transferring to wire rack.