Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper.
- In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar until light and creamy (2–3 minutes).
- Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
- In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt.
- Gradually mix the dry ingredients into the wet ingredients on low speed, just until combined.
- Chill the dough for at least 30 minutes (optional but recommended).
- Take about 1.5 tablespoons of dough, flatten it, place an Andes mint in the center, and wrap to form a ball.
- Place dough balls 2 inches apart on baking sheets. Bake for 10–12 minutes until edges are set but centers are soft.
- Cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
Nutrition
Calories: 150kcalCarbohydrates: 20gProtein: 2gFat: 8gSaturated Fat: 5gCholesterol: 25mgSodium: 75mgPotassium: 100mgFiber: 1gSugar: 12gVitamin A: 10IUCalcium: 20mgIron: 1.5mg
Notes
For best results, do not overbake. Use room temperature ingredients for a smoother dough. Optional toppings like extra chocolate chips can be pressed on before baking.
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