Chocolate Andes Mint Stuffed Cookies
Rich chocolate cookies hide a whole Andes mint in the center for a delicious chocolate and mint surprise in every bite.
Servings: 18
Ingredients
- 1 16oz package refrigerated chocolate chip cookie dough the kind in a roll
- ⅓ cup unsweetened cocoa powder
- 18 Andes mints, unwrapped
- ½ cup sugar
Instructions
- Preheat oven to 350℉. Line cookie sheets with parchment paper or silicone baking mats.
- Break up the chocolate chip cookie dough into the bowl of a stand mixer. Add the cocoa powder. Using the paddle attachment, mix until completely combined.1 16oz package refrigerated chocolate chip cookie dough, ⅓ cup unsweetened cocoa powder
- Use a medium cookie scoop to portion out the dough. Press it into a flat circle with your fingers, about 2½ inches in diameter.
- Add an unwrapped Andes mint to the center of the flattened cookie. Wrap the cookie dough around it, pinching it closed and being sure there aren't any holes where the mint could melt through.18 Andes mints, unwrapped
- Roll the dough-wrapped Andes mint in your hands to create a ball, pinching closed any cracks. Roll in sugar and place on the prepared baking sheet.½ cup sugar
- Bake at 350℉ for 8 to 10 minutes. Allow the cookies to cool on the cookie sheet for 5 minutes, then transfer to a cooling rack to cool completely.
