When I moved to Oklahoma during COVID-19, I wasn’t near any good cookie shops, so I did some research, found a base, and altered the recipe to taste. This is that recipe.
Ingredients
2 1/2 sticks of unsalted butter. room temperature
2 cups of granulated sugar
2 large eggs
1 1/2 teaspoons of instant coffee (you want good instant coffee, not Folgers)
3/4 cup of Dutch or natural cocoa powder (Dutch if you want a more Oreo taste)
2 cups of all-purpose flour
1/2 teaspoon of baking powder
1/2 teaspoon of salt
2 cups of Andes mints chopped (two packages roughly
Directions
In a 5 quarts or bigger bowl add the butter and sugar and cream together with a hand mixer. If you don’t have a hand mixer a strong whisk is fine. Add the eggs and the vanilla to the sugar and butter mixture.
In a smaller bowl add the cocoa powder, instant coffee, flour, salt, and banking powder. Whisk all the dry ingredients together. Once thoroughly mixed sieve the mixture into the wet ingredients bowl. while mixing in your dry ingredients fold in your chopped Andes mints. I would recommend using a Danish whisk if you have one.
Roll all the dough into 2 logs roughly 1 foot long and 2 inches high. Wrap them in waxed paper and let them freeze overnight. If you’re going to freeze them longer wrap the logs in plastic wrap over the wax paper.
Preheat oven to 350 degrees Fahrenheit.
Once frozen cut the cookies into 1/2-inch thick rounds. place on a baking sheet lined with parchment paper. The cookies should be at least 1 1/2 inches apart from each other. Bake from 10 to 12 minutes.
Remove and let rest on the baking tray for 5 minutes. Then move to a wire cooling rack for another 10 minutes.
