Ingredients

The following ingredients have 16 Servings
  • 1 cup all purpose flour
  • 1/2 cup cocoa powder
  • 1 teaspoon cornstarch
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon instant coffee
  • 1 stick (1/2 cup) unsalted butter (melted)
  • 1/3 cup granulated sugar
  • 1/2 cup dark brown sugar (packed)
  • 1 large egg (room temperature)
  • 1 teaspoon vanilla extract
  • 1 1/2 cups Andes Mints

Instruction

  • Preheat oven to 375 degrees F and line a baking sheet with a silicone mat.
  • Whisk together flour, cocoa powder, cornstarch, baking soda, salt, and instant coffee in the bowl of your stand mixer. Set aside.
  • In a separate bowl, melt butter in microwave.
  • Once the butter has melted, whisk in both sugars until fully incorporated.
  • Stir in the egg and vanilla.
  • Mix the wet mixture into the dry mixture until combined.
  • Mix in the Andes Mints.
  • Bake for 8 minutes or until the tops of the cookies have set.
  • Remove from oven and let cool on baking sheet for 2 minutes.
  • After the 2 minutes, remove from the baking sheet and let cool the rest of the way on a cooling rack!