Andes Mint Cookies
These Chocolate Mint Cookies With Andes Mints have a perfectly melted minty center that's wrapped in refrigerated cookie dough!
Servings: 18 cookies
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.
Calories: 140kcal | Carbohydrates: 22g | Protein: 1g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 3mg | Sodium: 74mg | Potassium: 61mg | Fiber: 1g | Sugar: 15g | Vitamin A: 9IU | Calcium: 4mg | Iron: 1mg