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Chocolate Mint Oreo Cookies

A dark chocolate cookie packed with Andes mints and mint Oreo crunch
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Ingredients
  

Wet Ingredients

  • 1 1/4 C Cold Butter, Cut into tablespoon chunks
  • 2 C Granulated Sugar
  • 1/3 C Hershey's Special Dark Unsweetened Cocoa
  • 2 large eggs

Dry Ingredients

  • 2 C All Purpose Flour
  • 3/4 C Cake Flour
  • 1 tsp Baking Soda
  • 1 tsp Baking Powder
  • 1/2 tsp Salt

Add Ins

  • 1 10 oz bag Andes Creme de Menthe Baking Chips
  • 10-15 Chopped Oreos, various sizes

For Topping

  • 12 Andes Mints, whole or chopped

Instructions
 

  • Preheat oven to 425 Degrees. Line cookie sheet with parchment paper or silicone baking mats.
  • Cut COLD butter into tablespoon chunks. Add to an electric mixer and beat on low until butter has somewhat softened (no longer chunky)
  • Add sugar and cream until well combined.
  • Add in eggs and cocoa powder, mix on LOW until there are not longer any chunks of butter or sugar. Scrape sides of the bowl to evenly distribute the cocoa powder.
  • Add in dry ingredients: flour, cake flour, soda, powder, and salt. Pulse mixer on/off or mix on low until the dry ingredients mix in with the wet.
  • Fold in chopped up Oreos and Andes Baking Mints
  • Weigh dough mounds to 2.5-3 oz for small cookies or 5 oz for large cookies. Do not roll dough into balls but rather make round mounds that are tall. Top each mound with one Andes mint (or half)
  • Bake for 6-7 minutes. Cookies should look less "wet" and crack on the tops.
  • Let cookies sit on cookie sheets for at least 30 minutes before removing. This step is essential as the cookies will finish baking on the hot sheet.