Easy Andes Stuffed Cookies
Delicious chocolate cookies with Andes mints on the inside to add that minty freshness.
Servings: 12 cookies
Calories: 65kcal
Equipment
Ingredients
- 1 16oz. package refrigerated chocolate chip cookie dough
- ? cup unsweetened cocoa powder
- 18 Andes Mints
- ½ cup granulated sugar
Instructions
- Preheat the oven to 350 degrees F and line a baking sheet with parchment paper and set aside.
- Add the cookie dough and cocoa powder to a large bowl or stand mixer fitted with a paddle attachment and mix until fully combined.
- Use a medium (2 tablespoon) cookie scoop to portion out the dough and press it into a flat circle.
- Add an Andes mint to the center and wrap the dough around it, pinching to seal.
- Roll into a ball and then roll in sugar and place seam side down on the prepared baking sheet.
- Bake for 8 to 10 minutes and allow the cookies to cool on the pan for 2 minutes before transferring to a wire rack.
Notes
- These cookies are best enjoyed warm when the center is melty.
- You can pop them in the microwave for 15 seconds to reheat.
- A double chocolate cookie dough can be used if available at your store.
Nutrition
Serving: 1g | Calories: 65kcal | Carbohydrates: 14g | Protein: 1g | Fat: 1g | Sodium: 10mg | Sugar: 11g