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Homemade Crme de Menthe Stuffed Chocolate Cookies photo
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Crme de Menthe Stuffed Chocolate Cookies

These Crme de Menthe Stuffed Chocolate Cookies are a delightful treat! Rich chocolate meets refreshing mint for a guaranteed crowd-pleaser.
Prep Time15 minutes
Cook Time12 minutes
Total Time27 minutes
Servings: 24 servings

Ingredients

  • 1/2 cup Truvia Baking Blend see note below for sugar substitution
  • 1 1/2 teaspoon molasses
  • 1 1/4 cup all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 2 tablespoons unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon instant espresso powder
  • 1/2 teaspoon salt
  • 1 stick unsalted butter softened
  • 1 teaspoon pure vanilla extract
  • 1 large egg
  • 12 Andes Mints broken in half
  • 1/4 cup chopped Andes Mints or Crme de Menthe baking chips

Instructions

  • Begin by preheating your oven to 350°F (175°C). This ensures that your cookies bake evenly and come out perfectly soft and chewy.
  • In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, instant espresso powder, and salt. Set aside.
  • In a large mixing bowl, cream the softened butter with the Truvia Baking Blend and molasses until the mixture is light and fluffy. This should take about 3-5 minutes using a stand mixer or hand mixer.
  • Beat in the egg and vanilla extract until well combined. The mixture should be smooth and creamy.
  • Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Be careful not to overmix.
  • Gently fold in the chopped Andes Mints or Crme de Menthe baking chips, ensuring an even distribution throughout the cookie dough.
  • Scoop out a tablespoon of dough and flatten it slightly in your hands. Place half an Andes Mint in the center and mold the dough around it, ensuring it’s completely enclosed. Repeat this with the remaining dough.
  • Place the stuffed cookies on a parchment-lined baking sheet, leaving enough space between them for spreading. Bake for 10-12 minutes or until the edges are set but the centers remain soft.
  • Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy these Crme de Menthe Stuffed Chocolate Cookies warm or store them for later!

Equipment

  • Mixing bowls
  • Cookie Sheet
  • Parchment Paper
  • Measuring cups and spoons
  • Stand Mixer or Hand Mixer

Notes

  • Store cookies in an airtight container at room temperature for up to a week.
  • Freeze cookies in a freezer-safe bag for up to three months.
  • Reheat cookies in the microwave for a few seconds or in the oven at 300°F (150°C) for a few minutes.