ANDES MINT CHIP SOFT FUDGY CHOCOLATE COOKIES
Steps:
- To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) combine the butter, sugars, eggs, vanilla, and beat on medium-high speed until creamed and well combined, about 4 minutes. Stop, scrape down the sides of the bowl, and add the pudding mix, cocoa, espresso granules, and beat on low speed until just combined, about 1 minute. Stop, scrape down the sides of the bowl, and add the flour, baking soda, optional salt, and beat on low speed until just combined, about 1 minute. Stop, scrape down the sides of the bowl, and add the Andes chips, chopped chocolate, and beat on low speed until just combined, about 30 seconds. Using a large cookie scoop, 1/4-cup measure, or your hands, form approximately 14 equal-sized mounds of dough. Roll into balls, and flatten slightly. Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 2 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading. Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet) and bake for about 10 minutes, or until edges have set and tops are just set, even if slightly undercooked and glossy in the center. Don't overbake which is easy to do with dark cookies. Cookies firm up as they cool. Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don't use a rack. Cookies are best warm and fresh, but will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months. Alternatively, unbaked cookie dough can be stored airtight in the refrigerator for up to 5 days or in the freezer for up to 6 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.
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Ivy Lexina chiumia
[email protected]These cookies are a must-try for any chocolate lover. They're the perfect combination of minty and chocolatey, and they're sure to be a hit at your next party or gathering.
Dale Martin
[email protected]I've tried many different mint chocolate chip cookie recipes, but this one is by far the best. The cookies are so soft and chewy, and the mint chocolate chips are the perfect addition.
Ford
[email protected]These cookies are the perfect gift for any occasion. I always make a batch for my friends and family, and they always love them.
I'm Yaseen
[email protected]I love that these cookies can be made ahead of time. I often make a batch on the weekend and then freeze them. They're perfect for a quick snack or dessert during the week.
Munawar Bhatti
[email protected]These cookies are a great way to use up leftover Andes mints. I always have a few extra mints after the holidays, and these cookies are the perfect way to use them up.
Essam Korayem
[email protected]I'm so glad I found this recipe. These cookies are the perfect combination of minty and chocolatey. They're sure to be a hit at my next party.
Mercy Sackey Music
[email protected]These cookies are so delicious, I can't stop eating them! I've already made three batches, and I'm sure I'll be making more soon.
REPAN Khan
[email protected]I love how easy these cookies are to make. I can whip up a batch in no time, and they always turn out perfectly.
Safdar Abbas
[email protected]These cookies are amazing! The mint chocolate chips are the perfect touch, and the cookies are so soft and chewy. I will definitely be making these again soon.
Lorena Zamora-Rogers
[email protected]I've made these cookies several times now, and they're always a hit. They're perfect for any occasion, and I'm sure I'll be making them for years to come.
Kenneth Broeder
[email protected]I made these cookies for my kids' school bake sale, and they were a huge success! The kids loved them, and I even got some requests for the recipe.
Shebul Ahmed Siddique
[email protected]I'm gluten-free, so I used a gluten-free flour blend in these cookies. They turned out just as good as the regular version, and I'm so happy I can enjoy these delicious cookies too!
Roshan Raskoti YT
[email protected]I used dark chocolate chips instead of semi-sweet, and the cookies had a rich, intense flavor. I think I prefer them this way, but both versions are great.
Msomi Mwema
[email protected]I added a little bit of extra mint extract to the dough, and the cookies turned out even more minty. They were so delicious, I couldn't resist eating the whole batch in one sitting!
Asim Muminovic
[email protected]These cookies are so easy to make, and they turned out perfectly! I love that I didn't have to chill the dough before baking, and the cookies were done in no time.
Intrinsic
[email protected]I'm not usually a fan of mint chocolate, but these cookies changed my mind! The mint flavor is subtle and refreshing, and it perfectly complements the chocolate. I will definitely be making these again!
rhythm hayu
[email protected]I made these cookies for a party and they were a huge hit! Everyone loved the combination of mint and chocolate, and they couldn't stop raving about how delicious they were.
Ruth Kharunda
[email protected]These Andes Mint Chip Chocolate Cookies are a delightful treat! The minty filling pairs perfectly with the rich chocolate cookie, and the texture is soft and fudgy. I highly recommend them!