These delicious Andean mint biscuits will please you perfectly. They are slightly crispy on the outside, slightly soft on the inside and covered in melted Andean mint. These Andean mint cookies are a favorite with friends and family. They are perfect for parties, gifts and potlucks.
- 2-½ cups All purpose flour
- 1-¼ tsp Baking soda
- ¼ teaspoons Salt
- ¾ cups Butter
- 1-½ cup brown sugar
- 2 tablespoons Freshly brewed black coffee
- 2 cups Semi-sweet chocolate chips
- ½ teaspoon Mint or peppermint extract
- 2 Eggs, room temperature
- 40 Andean mints (unpackaged)
In a small bowl, whisk together flour, baking soda and salt. Put aside.
In a large saucepan over low heat, cook the butter, brown sugar and coffee until creamy and melted, stirring frequently. Remove from the heat and stir in the chocolate chips and mint extract. Let cool 10 to 15 minutes.
Beat the eggs, one at a time, into the cooled chocolate mixture. Fold the flour mixture into the chocolate mixture in about 4 parts. Cover and refrigerate the dough for 2 hours to overnight.
Preheat the oven to 350ºF. Line baking sheets with parchment paper or silicone mats. Using 1 1/2 tbsp cookie scoop, space cookies about 2 inches apart. Bake for 8 to 10 minutes. Do not overcook.
Let sit for 1 minute before placing the Andes mint on top of the cookie. Gently press 1 mint on top of each cookie. Let sit for 1-2 minutes to melt completely. Stir with a small spatula or the back of the spoon.
• If the dough is refrigerated overnight, it will be quite firm but the cookies will still be wonderful.
• When placing Andean mints on the baked cookie, gently press the mint down about 1/8 inch.