I love chocolate and mint desserts and after I saw Angie’s amazing Chocolate Mint Cookies the other week it inspired me to share an old favorite of mine. These are chocolate mint sandwich cookies that I love to make sometimes because they remind me of Andes mints. They are rich to boot and I sometimes even add chopped Andes mints to the cookies for extra flavor. I know chocolate mint is a classic dessert combination and this is just another wonderful way to enjoy it. Heck, make some up today for St. Patrick’s Day and give a few to friends with a hearty “Top O’ the morning” tip of the hat!
Andes Mint Cookies (Chocolate Mint Sandwich Cookies)
2 ¼ sticks unsalted butter, room temperature
1 cup granulated sugar
1 cup light brown sugar
2 ½ cups all-purpoe flour
¾ cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon kosher salt
12 ounces chopped Andes mints
For the Mint Buttercream:
1 cup unsalted butter
4 cups confectioners sugar
2-3 teaspoons milk
½ teaspoon mint extract
green food coloring if desired
1. Preheat oven to 350ºF. Line baking sheets with parchment paper or silpat and set aside.
2. Cream butter and sugars until light and fluffy. Then, add eggs one at a time, beating well after each addition.
3. In a separate bowl mix together dry ingredients: flour, cocoa powder, soda, and salt. Give them a quick stir with a whisk to combine.
4. With the mixer on low slowly add dry ingredients to the wet ingredients and mix until all combined, scraping down the sides as needed. Do not overbeat. Mix in andes using a wooden spoon.
5. Drop by rounded teaspoonful onto cookie sheets and bake for 10-12 minutes. Cool on a wire rack and serve.
6. For the frosting: In an electric mixer beat the butter until smooth, then add the confectioners’ sugar and beat until smooth again. Add the milk one teaspoon at a time until the frosting is spreadable, then beat in the peppermint extract and food coloring.