Ingredients:

  • 1/2 cup unsalted butter, softened
  • 3/4 cup coconut sugar
  • 1 large egg, room temperature
  • 1 tsp pure Madagascar vanilla extract
  • 1/4 tsp peppermint extract
  • 1 1/4 cups all-purpose flour, spooned and leveled
  • 1/2 cup Dutch-processed cocoa powder
  • 1/2 tsp baking soda
  • 1/4 tsp fine sea salt
  • 24 pieces Andes Mints, unwrapped
  • 1/2 tsp flaky sea salt

Instructions:

  1. Cream the Base. In your large bowl, combine the 1/2 cup softened butter and 3/4 cup coconut sugar. Beat on medium high for 3 minutes. Look for a pale, fluffy texture that resembles thick frosting.
  2. Emulsify the Liquids. Add the egg, 1 tsp vanilla, and 1/4 tsp peppermint extract. Continue beating until the mixture looks uniform and slightly lightened in color.
  3. Sift Dry Ingredients. In a medium bowl, whisk together 1 1/4 cups flour, 1/2 cup cocoa, 1/2 tsp baking soda, and 1/4 tsp fine sea salt. Note: Sifting ensures no bitter cocoa clumps ruin the texture.
  4. Combine Slowly. Turn the mixer to low. Gradually add the dry ingredients to the wet. Stop as soon as the last streak of flour vanishes to keep the cookies tender.
  5. Portion the Dough. Use your 1.5 tablespoon scoop to drop mounds of dough onto your prepared baking sheets, leaving about 2 inches of space between them.
  6. Bake to Perfection. Place in a 350°F (175°C) oven for 10 minutes. Watch for the edges to set while the centers still look a bit soft and puffy.
  7. Apply the Mints. Pull the tray out and immediately place one Andes mint in the center of each hot cookie. Let them sit for about 1 to 2 minutes.
  8. The Swirl and Finish. Once the mint looks glossy and soft, take a knife and gently swirl the melted mint across the top. Sprinkle with flaky sea salt while still wet.