Celebrate St. Patrick’s Day by baking my delicious and easy Andes Mint Chocolate Cookies.
It’s officially March and that means getting in the St. Patrick’s Day spirit! What better way than to make these Andes mint chocolate cookies? Let’s be real… these are good any time during the year and are perfect for a mint-chocolate lover. But the little bit of green from the Andes chocolates does also make this a festive treat!
These cookies are actually a perfect base for any filling you want to add to the indentation. I haven’t tried quite yet but I’m willing to bet ANY type of chocolate would be delicious on these cookies.
The whole process really couldn’t be easier. You’ll just want to whisk together your flour, cocoa powder, baking soda, and salt. In a separate bowl, you’ll cream your butter and two types of sugar. Then you add your egg replacer and vanilla, add in your dry ingredients, mix until combined… and you’re practically done!
You should plan to chill the dough in the refrigerator for at least 30 minutes before baking. This isn’t entirely necessary, if you’re in a rush, but the chilling does keep the cookies from spreading. I like to shape the dough into balls (about 1 tablespoon of dough for each cookie) and use the back of a wooden spoon or my thumb for the indentation, then put the dough into the refrigerator.
Once they’re nice and chilled, you will bake for 10 minutes. When you take the cookies out of the oven, they will still be soft and might seem like they’re not done yet… but trust me. These will continue baking on the baking sheet, so you don’t want to over-bake. You may need to re-do the indentation after you pull them out.
And the final step? Immediately after taking your cookies out, while they’re still nice and warm, place a piece of Andes mint chocolate into the indentation. The chocolate will melt and you’ll be left with the most delicious Andes mint chocolate cookies.
Andes Mint Chocolate Thumbprint Cookies – Gluten Free, Eggless
- 1 cup gluten free flour (I use Bob's Red Mill 1 to 1)
- ½ cup cocoa powder unsweetened
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter room temperature
- ½ cup sugar
- ½ cup brown sugar packed
- 1 tablespoon Bob's Red Mill Egg Replacer mixed with 2 tbsp water
- 1 teaspoon vanilla extract
- Andes mint chocolates
- Whisk together flour, cocoa powder, baking soda, and salt. Set aside.
- Using a stand mixer with the paddle attachment, cream butter with both sugars until smooth. Add egg replacer and vanilla, mix until combined. Add in the dry ingredients and mix until dough forms.
- Roll dough into balls, using about 1 tablespoon of dough for each. Make an indentation in the center of each piece using your thumb or the back of a wooden spoon. Chill in refrigerator for 30 minutes.
- Preheat oven to 350°F. Line baking sheet with parchment paper. Remove dough from the refrigerator and place on baking sheet. Bake 10-12 minutes. If necessary, make your indentations in the centers of the cookies again, while they are warm and soft.
- Immediately after removing from the oven, place an Andes mint chocolate in the indentation of each cookie. You may have to use ½ a piece of chocolate per cookie, depending on the size of your cookies. Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a cooling rack to finish cooling.
Be sure to follow the instructions on the package of Bob’s Red Mill Egg Replacer. Once mixed with water, the egg replacer must sit for just a few minutes to thicken.
If you are not looking to replace eggs, you should be able to use 1 egg instead of the egg replacer.
Did you make my Andes mint chocolate cookies? Tag me on Instagram @justastastyblog and #justastastyblog.