Ingredients for Chocolate Andes Mint Cookies
- All Purpose Flour
- Cocoa Powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- ½ cup vegetable shortening
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- Andes Mint Baking Chips
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How to Make Chocolate Andes Mint Cookies
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a small bowl, whisk together 2 cups all-purpose flour, ¾ cup unsweetened cocoa powder, 1 teaspoon baking soda, and ½ teaspoon salt. Set aside.
- In a large mixing bowl, cream together 1 cup (2 sticks) unsalted butter, softened, ½ cup vegetable shortening, 1 cup granulated sugar, and 1 cup packed brown sugar until light and fluffy.
- Beat in 2 large eggs and 1 teaspoon vanilla extract until well combined.
- Gradually add the dry ingredients (from step 2) to the wet ingredients, mixing with a sturdy spoon until just combined. Do not overmix.
- Stir in 2 cups Andes mint baking chips.
- The dough will be stiff. Drop by rounded tablespoons onto the prepared baking sheets, leaving some space between cookies.
- Bake for 10-12 minutes, or until the edges are set and the centers are slightly soft. (Avoid overbaking!)
- Remove cookies from oven and let them cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
65g
Fat
25g
Carbs
10g
