Ingredients
2¼cupsall-purpose flourspoon and level
2tspbaking powder
½tspsalt
2cupsgranulated sugar
1cupcocoa powderunsweetened , spoon and level
¾cupvegetable oil
4largeeggs
2tspvanilla extract
48Andes Mints Chocolatesunwrapped, from two packages
Preparation
In a medium mixing bowl whisk together flour, baking powder, and salt, set aside.
In the bowl of an electric stand mixer fitted with the paddle attachment blend together sugar, cocoa powder and vegetable oil until well combined.
Mix in eggs and vanilla extract.
Add flour mixture and mix until combined. Scrape bowl and fold to ensure it’s evenly incorporated.
Scrape dough up the sides of the bowl. Freeze 45 to 60 minutes or until firm enough to handle.
Preheat oven to 350 degrees F during the last 15 minutes of dough chilling.
Scoop dough out and shape into 1-inch balls. Transfer to a baking sheet lined with parchment paper or a silicone baking mat spacing them 2-inches apart.
Flatten dough balls about halfway (with greased hands or cup). Bake in preheated oven about 9 to 11 minutes (they should appear slightly under-baked). Meanwhile unwrap chocolates.
Immediately after removing chocolates from oven gently press one Andes Mint into each cookie. Let rest about 5 minutes until softened then spread over cookie.
Chill to set faster or transfer to a wire rack and let set at room temperature.
