If you’re a fan of mint chocolate or Andes chocolate mints, then you’ll love these mint chocolate cookies! A variation of my brown butter chocolate chunk cookies, these have a chocolate cookie base and generous chunks of Andes!
I’m usually not a big fan of mint chocolate anything, but I do like Thin Mints and Andes chocolate mints. I was trying to come up with different variations of my brown butter chocolate chunk cookies, so I thought I’ll make a mint chocolate version that I’ll like. These came out really well!
In addition to roughly chopping some Andes chocolate mints, I also added some bittersweet chocolate chips for added variation. The Andes were more mint than chocolate, and I wanted to make sure you can still taste some chocolate bits when you bite into thee cookies. Since the Andes mints were sweet enough for me, I opted for bittersweet chocolate to add to it instead of semi-sweet ones.
I know, I know, I’m sorry that I’m subjecting you to having to wait longer for the mint chocolate cookies. BUT, it’s really important that you let your cookie dough “age” in the fridge overnight before baking them. If you really can’t wait that long, at least chill the cookie dough for 3 hours. Why do we need to chill it anyway? Aging your cookie dough in the fridge results in a deeper flavor all around for the cookies.
Without going through the exact science stuff, the brown butter re-solidifies, some of the sugars re-crystallizes, and the flavor is also even more absorbed in the dough. But also, this will give your cookie more structure as it bakes. Since the butter is cold again, it takes longer for it to completely melt as it bakes. The result? Cookies that are not super flat. I promise your patience will be worth it!
Tools you’ll need
- 1/2 cup unsalted butter
- 2/3 cup all-purpose flour
- 1/3 cup cocoa powder
- 1/2 tsp kosher salt
- 1/2 tsp baking soda
- 1 tbsp heavy cream
- 1/3 cup brown sugar
- 1/3 cup white sugar
- 1 egg
- 1/2 tbsp vanilla extract
- 3 oz Andes chocolate mints (chopped)
- 2 oz bittersweet chocolate chips
- Brown the butter in a small saucepan. Make sure to keep an eye on this and occasionally stir so it doesn't burn!
- Pour in a medium mixing bowl. Add the heavy cream and keep whisking until you see the heavy cream a bit more incorporated. Chill in the freezer for just 5-10 minutes.
- Take out your brown butter from the freezer. At this stage, some of the butter probably started to solidify, but that's okay. Whisk vigorously until the brown butter and heavy cream have completely emulsified and the mixture looks homogenous.
- Add both sugars and whisk thoroughly. Add the egg and vanilla extract. Whisk until well-combined.
- Pour all the dry ingredients (flour, cocoa powder, kosher salt, baking soda) into the bowl and mix everything. At this point, you may need to switch to a silicone spatula. However, just don't forget any good batter bits from the whisk! Fold in the roughly chopped Andes chocolate mints and bittersweet chocolate chips.
- Scoop out your portions of cookie dough into a parchment-lined baking sheet. Because you'd want to space out the portions with enough room, you may have to use two pans. These cookies spread while baking, so plan accordingly. For me, I can fit about six portions in one standard baking sheet.
- Now comes the hard part. You gotta chill the dough in the fridge overnight! I know, it's torture to have to wait for it, but it's worth it! If you really can't wait that long, at least chill the cookie dough for 3 hours. But, I really recommend the overnight chilling.
- Once your cookie dough has sufficiently chilled, bake them in the oven at 350 degrees for 18-20 minutes.
- When you take them out, they may be a bit fragile, so wait for about 5 minutes before transferring them to a cooling rack. Enjoy!
// ON THE SCENE
- Bottom backdrop: Replica Surfaces — Rad Tile
- Props: Andes chocolate mints