- 300 grams all-purpose flour - normal flour
- 2 tsp baking powder
- 1/2 tsp salt
- 400 grams granulated sugar
- 85 grams unsweetened cocoa powder
- 175 mlp vegetable oil
- 4 large eggs
- 2 tsp vanilla extract
- 48 Andes or After 8 Mints Chocolates unwrapped (from two packages)
In a medium mixing bowl whisk together flour, baking powder, and salt, set aside.
In the bowl of an electric stand mixer fitted with the paddle attachment blend together sugar, cocoa powder and vegetable oil until well combined.
Mix in eggs and vanilla extract.
Add flour mixture and mix until combined. Scrape bowl and fold to ensure it's evenly incorporated.
Scrape dough up the sides of the bowl (this is just a trick I use so it chills faster and more evenly). Freeze 45 - 60 minutes or until firm enough to handle.
Preheat oven to 350 degrees during the last 15 minutes of dough chilling.
Scoop dough out and shape into 2.5 cm/1-inch balls (about 22 grams each). Transfer to a baking sheet lined with parchment paper or a silicone baking mat spacing them 2-inches apart.
Flatten dough balls about halfway (with greased hands or cup). Bake in preheated oven about 9 - 11 minutes (they should appear slightly under-baked). Meanwhile unwrap chocolates.
Immediately after removing chocolates from oven gently press one Andes Mint into each cookie. Let rest about 5 minutes until softened then spread over cookie.
Chill to set faster or transfer to a wire rack and let set at room temperature.
Tips for This Recipe
It will seem closer to brownie batter than cookie dough batter, chilling is an absolute must. You can chill overnight in the refrigerator or freeze 45 – 60 minutes.
Be sure to add the chocolates right after removing cookies from the oven. The warmth of the hot cookies will melt each chocolate making it spreadable.
Cut the recipe if half if you don’t plan on making them for a lot of people.