Ingredients
The following ingredients have 4 Servings
- 1 (16oz.) package refrigerated chocolate chip cookie dough
- ⅓ cup unsweetened cocoa powder
- 18 Andes Mints
- ½ cup granulated sugar
Instruction
- Preheat the oven to 350°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 cookie scoop to portion out the dough and press it into a flat circle with your fingers.
- Add an Andes mint to the center and wrap the dough around it, pinching to seal.
- Roll in your palms to smooth the shape into a ball, 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.
