Andes Mint Cookies

Course Dessert

Cuisine American

Prep Time 15

Cook Time 10

Total Time 25

Servings cookies

These Chocolate Mint Cookies With Andes Mints have a perfectly melted minty center that's wrapped in refrigerated cookie dough!

Preheat the oven to 350°F and line a baking sheet with parchment paper and set aside.
Add the cookie dough and cocoa powder to a large bowl or stand mixer fitted with a paddle attachment and mix until fully combined.
Use a medium cookie scoop to portion out the dough and press it into a flat circle with your fingers.
Add an Andes mint to the center and wrap the dough around it, pinching to seal.
Roll in your palms to smooth the shape into a ball, then roll in sugar and place seam side down on the prepared baking sheet.
Bake for 8 to 10 minutes and allow the cookies to cool on the pan for 2 minutes before transferring to a wire rack.

These cookies are best enjoyed warm when the center is melty.
You can pop them in the microwave for 15 seconds to reheat.
A double chocolate cookie dough can be used if available at your store.
If you don't have a medium cookie scoop, use 2 tablespoons of cookie dough per cookie.