Ingredients:

  • 1 cup (226g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • ¾ cup (150g) packed light brown sugar
  • 2 large eggs
  • 1 teaspoon (5ml) vanilla extract
  • 2 ¼ cups (281g) all-purpose flour
  • ¾ cup (75g) unsweetened cocoa powder
  • 1 teaspoon (5ml) baking soda
  • ½ teaspoon (2.5ml) salt
  • 1 (4.67 oz) package Andes Crème de Menthe Baking Chips, or about 1 1/4 cups
  • 2 tablespoons (30ml) heavy cream
  • 1/4 teaspoon (1.25ml) peppermint extract
  • Additional chopped Andes Mints, for sprinkling (optional)

Instructions:

  1. Cream butter and sugars. Beat in eggs and vanilla. Whisk together dry ingredients and gradually add to wet ingredients.
  2. Melt Andes Mint baking chips with heavy cream in a small saucepan over low heat. Stir in peppermint extract.
  3. Wrap the dough in plastic wrap and chill for at least 1 hour.
  4. Preheat oven to 375°F (190°C). Line baking sheets with parchment paper. Scoop rounded tablespoons of dough onto prepared baking sheets.
  5. Place a small dollop of melted Andes Mint mixture on top of each cookie. Use a toothpick or skewer to swirl the mint mixture into the chocolate cookie dough, creating a marbled effect.
  6. Bake for 10-12 minutes, or until edges are set but the centers are still slightly soft.
  7. Let cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.
  8. Sprinkle with additional chopped Andes Mints, if desired.