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Andes Mint Meltaway Cookies

Lauren
Minty, chocolately goodness from But First, Cookies!
Print Recipe
Prep Time 20 minutes
Cook Time 9 minutes
Refrigeration 2 hours
Total Time 29 minutes

Ingredients
  

  • 1 cup all purpose flour
  • 1/2 cup cocoa powder
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup unsalted butter
  • 1/2 cup sugar
  • 1/2 cup light brown sugar
  • 1 egg
  • 1/4 tsp peppermint extract
  • 1/2 tsp vanilla extract
  • 1 cup Andes mint pieces roughly crushed
  • 24 pieces Andes mints broken in half

Instructions
 

  • Combine the flour, cocoa powder, baking powder, and salt in a bowl and set aside.
  • In a large bowl, cream together the butter and sugars. Beat in the egg and extracts. 
  • Slowly add the flour mixture to the butter mixture and combine. Mix in the crushed Andes mint pieces.
  • Roll the dough into 1" balls and place 2" apart on a baking sheet lined with parchment paper. Refrigerate two hours.
  • Preheat oven to 350. Bake cookies for 9-10 minutes. Immediately after removing from oven, place two Andes mint pieces in the center of each cookie.
  • Allow the pieces to melt for about 1 minute, then smooth the mints into a circular shape with the back of a spoon. Cool on the sheet for several minutes before moving to a rack.