Andes Mint Cookies with Rich Dutch Cocoa in 40 Minutes

Instructions:

1. Cream the fats. In a large bowl, beat 113g softened butter with 150g granulated sugar and 50g light brown sugar for 3 minutes until pale and aerated.
2. Emulsify the liquids. Beat in one large egg, 1 tsp vanilla extract, and 1/4 tsp peppermint extract until the mixture is silky.
3. Prepare dry ingredients. Sift 190g all purpose flour, 45g cocoa powder, 1/2 tsp baking soda, and 1/4 tsp salt together. Note: This prevents dry clumps.
4. Combine the dough. Gradually add the flour mixture to the butter until no white streaks remain.
5. Refrigerate the dough. Cover and chill for 30 minutes until firm to the touch.
6. Shape the cookies. Use a 1.5 tablespoon scoop to place rounded balls on a parchment lined sheet.
7. Bake the batch. Place in a 175°C oven for 8–10 minutes until the edges are set but centers are soft.
8. Apply the mints. Immediately place one unwrapped Andes mint on the center of each hot cookie.
9. Wait for softening. Let the mints sit for 2 minutes until the chocolate looks shiny and melted.
10. Swirl the top. Use an offset spatula or spoon to spread the mint until a smooth velvet finish forms. When you are swirling the mint, try to do it in one or two circular motions. If you over work it, the green and brown layers of the candy will blend into a murky gray color. We want that beautiful marbling. For another treat that handles heat beautifully, you might want to try my [Chocolate Chip Cookies](https://goodierecipes.com/recipes/best-chocolate-chip-cookies-recipe/), which use a similar creaming method but focus on brown butter notes.