These delicious Andes Mint cookies transform store-bought cookie dough into a chocolate mint stuffed cookie you’d never know wasn’t made from scratch! With only four ingredients, they’re super easy to make and full of delicious flavor!
Preheat oven to 350 degrees and line a baking sheet with parchment paper. Set aside.
Combine chocolate chip cookie dough and cocoa powder in a stand mixer with a paddle attachment. Mix until fully combined and the dough looks like chocolate cookie dough.
Use a medium (2 tablespoon) cookie scoop to get portions of the dough and press each portion into a flat circle.
Add an Andes Mint to the center of each of the flat circles and wrap the dough around it. Pinch the seams to seal.
Roll into a ball and roll in sugar. Place cookies seam side down on the prepared baking sheet.
Bake for 8 to 10 minutes. Allow cookies to cool for 2-3 minutes before transferring to a wire cooling rack to finish cooling.
Enjoy these cookies while they’re warm for the best flavor. Put them in the microwave for 15 seconds to reheat and you’ll get the same melty center.Make them even more chocolately by using a chocolate chocolate chip cookie dough instead of the regular one!Store in an airtight container for up to five days, although they probably won’t last that long!Break the Andes Mint in half and slightly overlap the two in the center of the cookie for easier wrapping.Top cookies with an Andes Mint while warm for even more delicious flavor, just be prepared – the mint melts quickly and can be a bit messy! If you’re going to do this, just make sure that you have double the amount of mints available before you start!