Andes Mint Chip Soft Fudgy Chocolate Cookies

Nothing beats a nice gooey cookie for me, and these hit the spot. I used a smaller cookie scoop since they are rich I didn’t want to make them too big.

I didn’t follow the directions about “Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.” Mine seemed to come out fine, but maybe they would be better chilled to come out thicker.

Andes Mint Chip Soft Fudgy Chocolate Cookies

(Adapted from Averie Cooks)

 

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3/4 cup unsalted butter, softened (1 1/2 sticks)

3/4 cup light brown sugar, packed

1/4 cup granulated sugar

2 large eggs

2 teaspoons vanilla extract

1 packet instant chocolate pudding mix, about 3.7 to 3.9 ounces (not sugar-free and not 'cook & serve')

1/4 cup unsweetened natural cocoa powder

1 teaspoon instant espresso granules (optional, but recommended; brings out the chocolate flavor and does not make cookies taste like coffee)

2 cups all-purpose flour

1 teaspoon baking soda

pinch salt, optional and to taste

one 10-ounce bag Andes Creme de Menthe Baking Chips (try Walmart, Target, Amazon, regular grocery stores; mint baking chips may be substituted)

2.5 to 3 ounces dark chocolate, chopped (I used Trader Joe's 72% Pound Plus Bar)

 

To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) combine the butter, sugars, eggs, vanilla, and beat on medium-high speed until creamed and well combined, about 4 minutes.

 

 

 

Stop, scrape down the sides of the bowl, and add the pudding mix, cocoa, espresso granules, and beat on low speed until just combined, about 1 minute.

 

 

 

Stop, scrape down the sides of the bowl, and add the flour, baking soda, optional salt, and beat on low speed until just combined, about 1 minute.

 

 

 

Stop, scrape down the sides of the bowl, and add the Andes chips, chopped chocolate, and beat on low speed until just combined, about 30 seconds.

 

 

 

Using a large cookie scoop, 1/4-cup measure, or your hands, form approximately 14 equal-sized mounds of dough. Roll into balls, and flatten slightly.

 

 

 

Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 2 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.

 

 

 

Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet) and bake for about 10 minutes, or until edges have set and tops are just set, even if slightly undercooked and glossy in the center. Don't overbake which is easy to do with dark cookies. Cookies firm up as they cool. Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don't use a rack.

 

Cookies are best warm and fresh, but will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months. Alternatively, unbaked cookie dough can be stored airtight in the refrigerator for up to 5 days or in the freezer for up to 6 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.