Chocolate Mint Cookies



  • ½ cup butter – softened
  • ½ cup white sugar
  • ½ cup brown sugar
  • ½ teaspoon Rodelle vanilla extract
  • ¼ teaspoon mint extract
  • 1 egg
  • 1 cup flour
  • ½ cup Rodelle Baking Cocoa
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup crushed Andes Mints (You may be able to buy Andes pieces near the chocolate chips)
  • 24 Andes Mints (optional for frosting the cookies)


  1. In a large bowl, beat the softened butter.
  2. Cream in white and brown sugar.
  3. Add the vanilla and mint extract and the egg.
  4. In a separate bowl, combine the flour, baking soda, salt, and cocoa.
  5. Stir into the wet ingredients.
  6. Add in the Andes mint pieces.
  7. Using a cookie scoop make 1 inch balls and place on a greased cookie sheet.
  8. Refrigerate for a30 minutes.
  9. Preheat the oven to 350 F and bake for about 9 minutes.
  10. Remove them from the oven and immediately place 2 Andes mints on the top of the cookie. Let them sit for a minute or pop them back in the oven for a few seconds until the mint has melted and then spread on the cookie with a knife.
  11. Do not overcook these or the cookie will be crunchy.