Hey there! You’re in for a real treat with these delicious Mint Chocolate Poppers! Warning: These bite sized, delectable chocolate cookies with Andes mints melted on top of them are hard to put down. Their small size and big flavor make them very easy to keep popping in your mouth! The best part is that they are so easy to make!
I am a HUGE mint chocolate lover so I was surprised when I had just learned about these delicious cookies a little over a year ago. A wonderful coworker of mine brought them for a Food Day and I instantly fell in love. I decided to give my own recipe a shot (and make them miniature) and ohhh are they good. I like to tell myself that by making them bite sized then they are now a diet cookie 😉 Not too sure how well my theory works out when you eat 8 in a row..! But these are so worth it. And Shasta thinks so too! 😉
Another reason I love these little bad boys is because they are great for gatherings and for kids to enjoy! Give them a shot and I promise you that your friends and family won’t be able to get enough of em!
Okay so to get started you will need these ingredients: Flour, Baking Soda, Salt, Cocoa Powder, Unsalted Butter, Brown Sugar, Confectioners Sugar, Vanilla Extract, an Egg, and a bag of Andes Mints.
First you will want to start by whisking the flour, cocoa powder, baking soda, and salt together.
In a large bowl you will need to beat the butter and sugars together.
Add the egg and vanilla. Be sure to continue mixing until it’s combined.
You will then want to slowly start mixing in the dry ingredients. Mix on low just until all of the ingredients are combined. Take a moment and bask in the sight and smell of that delicious looking chocolate cookie dough.
For this chocolate cookie recipe, you will need to let your dough chill for at least 2 hours in the fridge before baking. This helps make your dough much more manageable and allows your cookie to come out thick, cakey, and delicious!
So, go ahead and cover your bowl with cling wrap and place it in the fridge for about 1-2 hours.
After your dough has chilled, place it on the counter and preheat your oven to 350 degrees.
Using your hands, start forming your dough into balls. To make them mini, you will need to use a slightly heaping teaspoon of dough. Place the dough onto parchment paper on your cookie sheet. Slightly press the ball to flatten it just a little!
Don’t they look cute!?
Bake the cookies for about 6 minutes until the tops are set. While the cookies are baking, grab your Andes mints!
Start breaking your Andes Mints in half and setting them on a plate to the side.
As soon as your cookies are out of the oven, you will want to place half of the Andes mint onto the top of your cookie. This ensures that they melt all over the cookie before the cookie cools!
Use a spoon to help spread the chocolate once you have placed the Andes Mints on every cookie.
After about 3 minutes you can place your cookies on a cookie rack to cool the rest of the way.
And Voila! You now have yourself a bunch of mini, delicious Mint Chocolate cookies! Enjoy!
MINT CHOCOLATE POPPERS (ANDES MINT COOKIES)
Ingredients
- 1 cup flour
- ½ tsp baking soda
- ¼ tsp salt
- 1 stick + 2 tbsp unsalted butter, softened
- ¾ cup brown sugar
- ¼ cup sugar
- 1 ½ tsp vanilla extract
- 1 large egg, room temperature
- ⅔ cup cocoa powder
- 1 bag of Andes Mints
Directions
- Step 1 Which together the flour, cocoa powder, baking soda, and salt.
- Step 2 In a bowl, beat together the butter and sugars.
- Step 3 Add the egg and vanilla to the bowl. Continue mixing until combined. Turn off mixer and scrape down the sides.
- Step 4 Slowly mix in the dry ingredients on low until incorporated.
- Step 5 Cover the bowl of dough with cling wrap and chill in the fridge for 1-2 hours.
- Step 6 After the dough has chilled, preheat the oven to 350 degrees.
- Step 7 Take the dough out of the fridge for 10-15 minutes to slightly warm up.
- Step 8 Place parchment paper onto your baking pan.
- Step 9 Form the dough into slightly heaping teaspoon sized balls and place on parchment paper. Slightly flatten each dough ball.
- Step 10 Place the cookies in the oven and bake for about 5-6 minutes until the tops are set.
- Step 11 While the cookies are baking, grab your Andes mints and break each one in half. You’ll need half of an Andes mint for each cookie.
- Step 12 Once the cookies are removed from the oven, place a piece of the Andes mint on each cookie. Then go back through your cookies and use a spoon to spread the chocolate around on the cookie. Try to move semi-quickly.
- Step 13 Let the cookies cool for 3 minutes and then transfer them to let them finish cooling on a cookie rack. Enjoy!
**To make normal sized cookies, use a standard cookie scoop, bake 10-12 minutes, and use the entire Andes mint for each cookie. This version makes about 18 cookies.
If you gave this recipe a shot please let me know below in the comments! I would love to hear how your cookies turned out!
Hi there, I'm Siara! I love desserts, drinks, and puppies and I want to share all of that with you!