Ingredients:

  • 1/2 cup (115g) Unsalted butter, softened
  • 3/4 cup (150g) Granulated white sugar
  • 1/4 cup (50g) Light brown sugar, packed
  • 1 Large egg, room temperature
  • 1 tsp Vanilla extract
  • 1/2 tsp Peppermint extract
  • 1 1/2 cups (190g) All-purpose flour
  • 1/2 cup (45g) Dutch-process cocoa powder
  • 1 tsp Cornstarch
  • 1/2 tsp Baking soda
  • 1/4 tsp Salt
  • 24 Andes Mints (unwrapped)

Instructions:

  1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. Cream the softened butter with granulated and brown sugars in a stand mixer for 3 minutes until pale and aerated.
  3. Add the egg, vanilla extract, and peppermint extract, beating until just combined.
  4. Sift flour, Dutch-process cocoa powder, cornstarch, baking soda, and salt into a separate bowl.
  5. Gradually add the dry ingredients to the wet mixture on low speed, mixing only until no white streaks remain.
  6. Using a 1.5 tablespoon scoop, place rounded dough balls 2 inches apart on the prepared sheets.
  7. Bake for 9-10 minutes until the edges are set but the centers remain soft.
  8. Remove from oven and immediately place one unwrapped Andes Mint on top of each hot cookie. Let sit for 2 minutes until melted, then swirl with a knife or spoon.