Add these Andes mint and marshmallow chocolate cookies to the top of your Christmas baking list. They have a rich chocolate base with even more flavor added by the mint and marshmallows mixed throughout the dough.
These are such a quick and easy dessert. They sure don’t taste like it though! They are so flavorful and have the best texture.
These would be perfect to gift your loved ones for the holidays or to just fill your own personal cookie jar. They just taste like Christmas!
This recipe makes two dozen, but you can easily double it to make more for gifts. You can also make the dough balls and freeze them to bake for another time!
Be sure to try some of my other Christmas goody recipes like Candy Cane Cookies, Chocolate Almond Fudge, No Bake Orange Balls, Puppy Chow, White Chocolate Candy Cane Pretzels and Caramel Corn.
Kitchen Items Needed
- Baking Sheets
- Parchment Paper
- 2 Tablespoon Cookie Scoop
- Stand or Hand Mixer
- Cooling Rack
- Measuring Cups and Spoons
- Spatula
Ingredients
- Salted Butter
- Egg
- Brown Sugar
- Granulated Sugar
- Vanilla Extract
- Flour
- Unsweetened Cocoa Powder
- Baking Soda
- Baking Powder
- Andes Mints
- Mini Marshmallows
Instructions
- Preheat the oven to 350 degrees and line a couple baking sheets with parchment paper.
- Prep the Andes mints. Chop into like size pieces, about 1/4 inch. Set aside.
- In a stand mixer or mixing bowl, beat together the softened salted butter, brown sugar and granulated sugar. This should take about 2 minutes.
- Add in the egg and vanilla extract. Beat until well combined.
- Add in the flour, unsweetened cocoa powder, baking powder, baking soda. Mix until just combined.
- Stir in by hand with a spatula the Andes mints and mini marshmallows. Stir until just combined.
- Using a 2-tablespoon cookie scoop, portion out the dough between two baking sheets.
- Bake for about 10 to 12 minutes.
- Let cool on the baking sheet for about 5 minutes before transferring to a cooling rack. Store in an airtight container.
Andes Mint and Marshmallow Chocolate Cookies
Add these Andes mint and marshmallow chocolate cookies to the top of your Christmas baking list. They have a rich chocolate base with even more flavor added by the mint and marshmallows mixed throughout the dough.
Ingredients
- 1/2 C Salted Butter (softened)
- 1 Egg (room temperature)
- 1/2 C Brown Sugar
- 1/3 C Granulated Sugar
- 1 Tsp Vanilla Extract
- 1 1/4 C Flour
- 1/4 C Unsweetened Cocoa Powder
- 3/4 Tsp Baking Soda
- 1/4 Tsp Baking Powder
- 1/2 C Andes Mints (chopped)
- 1/2 C Mini Marshmallows
Instructions
- Preheat the oven to 350 degrees and line a couple baking sheets with parchment paper.
- Prep the Andes mints. Chop into like size pieces, about 1/4 inch. Set aside.
- In a stand mixer or mixing bowl, beat together the softened salted butter, brown sugar and granulated sugar. This should take about 2 minutes.
- Add in the egg and vanilla extract. Beat until well combined.
- Add in the flour, unsweetened cocoa powder, baking powder, baking soda. Mix until just combined.
- Stir in by hand with a spatula the Andes mints and mini marshmallows. Stir until just combined.
- Using a 2-tablespoon cookie scoop, portion out the dough between two baking sheets.
- Bake for about 10 to 12 minutes.
- Let cool on the baking sheet for about 5 minutes before transferring to a cooling rack. Store in an airtight container.
Nutrition Information:
Yield: 12 Serving Size: 2 CookiesAmount Per Serving: Calories: 243
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