They remind me of my favorite fudgy brownie and a Girl Scout Thin Mint cookie combined. It’s a pretty magical flavor combination. These Andes Mint Cookies are prepared in a different method compared to most of the other cookies recipes here on Kroll’s Korner. But don’t worry – it’s just as easy! Speaking of other cookie recipes, you should try my famous chocolate chip cookies and chocolate crinkle cookies if you haven’t yet. ? If I am being honest, I think you’re going to go crazy for these cookies! They are decadent and rich but it’s so hard to put them down. Betcha can’t just have one bite! ? The Andes mint on top with flaky sea salt is totally non negotiable in my opinion. It really adds a lot of flavor to these cookies; it’s quite literally the perfect finishing touch. YUM.
All-Purpose Flour: use a gluten free flour 1-1 if needed. Espresso Powder – It’s like a bakers secret weapon! Espresso powder enhances and intensifies the chocolate flavor in these cookies. Corn starch: helps make the cookies chewy Baking Powder: be sure your baking powder isn’t expired! Always important to check expiration dates when baking
Andes Mints – you’ll need 24 mints, or ~ 4oz. in the cookies. Plus, a few extra to place on top of the cookies once they’ve cooled. Chocolate chips (milk chocolate, semi-sweet, or dark) Eggs, room temperature Flaky Sea Salt – Maldon salt takes the flavor of the cookies from flat to robust. Trust me on this!
