Where can you get andes chocolates?

You can find andes creme de menthe thins at most major grocery stores in the US. You can also purchase them online .

Do I need to chill the chocolate cookie dough?

Yes! The dough is quite sticky and chilling it makes it easier to work with. It also helps ensure the cookies won't spread too much when baked. If you're short on time, reducing the chill time from 2 hours to 1 hour should work just fine.

How do I store andes mint cookies?

You can store these cookies in an airtight container at room temperature or in the refrigerator for up to 5 days. You can also store them in the freezer for up to 3 months.

Andes Mint Cookies - Whisked Away Kitchen

Ingredients

¾ cup (170 grams) unsalted butter, softened
1 cup (200 grams) brown sugar
½ cup (100 grams) granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 cups (250 grams) all purpose flour, spooned and leveled*
½ cup (40 grams) unsweetened cocoa powder
1 teaspoon baking soda
¼ teaspoon kosher salt
24 andes creme de menthe thins

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Instructions

In a large bowl, use an electric mixer to beat the softened butter, granulated sugar and brown sugar until smooth and fluffy.
Add the eggs and vanilla extract and continue beating until combined.
In a separate bowl, combine the flour, cocoa powder, baking soda and salt.
Gradually pour the dry ingredients into the wet and mix until fully incorporated.
Cover the cookie dough and refrigerate for 2 hours.
Preheat oven to 350°F (180°C) and line several baking sheets with parchment paper.
Scoop and roll the dough into balls, using about 2 tablespoons of dough for each cookie. Place the cookie dough balls on the prepared baking sheet 2 inches (5 cm) apart. They will flatten as they cook.
Bake the cookies for 10 minutes or until the edges are set.
Let the cookies rest for one minute, then gently place an andes mint on the center of each cookie. Wait one more minute for the mint to get melty, then use a knife to carefully swirl the mint around the cookie to create the “frosting.”
Allow the frosted cookies to sit on the pan for 10 minutes then remove to a wire rack to cool.

Notes

Measuring Flour: We highly recommend using a kitchen scale to measure flour. If measuring by volume, use the spoon and level method to avoid over-measuring the flour. Lightly spoon flour into the measuring cup until it’s completely full. Then run the back of a knife over the cup to gently scrape off any excess.

Storing: These cookies can be stored in an airtight container at room temperature for up to 5 days or frozen for up to 3 months.