Andes Fudge Cookies

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Andes Fudge Cookies
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Andes Fudge Cookies

Added by: on Dec 13th, 2011
These cookies have a slight crisp to the outside but a soft, gooey brownie like texture on the inside. They are intense, guaranteed to please any chocolate lover! I built this recipe after studying about ten or so variations, putting together what I thought would make the perfect cookie and if I .. more >
Prep Time:
20 min
Cook Time:
10 min
Ready In:
30 min



Original Recipe Yield: 18 servings (18 cookies)


  • 1/6 cup brown rice
  • 1/6 cup white rice flour
  • 1/8 tsp xanthan gum
  • 1/4 tsp salt
  • 1/2 tsp baking powder
  • 4 oz 60% cocoa chocolate, chopped (I use Ghiradelli, 4oz is one baking bar)
  • 2 oz semi sweet chocolate chips (about 1/3 cup)
  • 2 oz unsweetened bakers chocolate
  • 2 tbsp unsalted butter
  • 2 eggs
  • 1/2 cup granulated sugar
  • 1 tsp vanilla
  • 2 oz white chocolate chips (about 1/3 cup)
  • 4 oz chopped Andes mints (about 18 mints)
Nutrition Facts
Andes Fudge Cookies

Servings Per Recipe: 18

Amount Per Serving

Calories: 163

  • Total Fat: 7.7 g
  •     Saturated Fat: 4.5 g
  •     Trans Fat: 0.1 g
  • Cholesterol: 22.7 mg
  • Sodium: 44.9 mg
  • Total Carbs: 22.7 g
  •     Dietary Fiber: 1.3 g
  •     Sugars: 17.8 g
  • Protein: 2 g
The following items or measurements are not included:
  • 1/8 tsp xanthan gum

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Andes Fudge Cookies


Preheat oven for 350˚F. Prepare baking sheets with silpat mat or parchment paper (two if you have them).

Andes Fudge Cookies


Whisk together the rice flours, xanthan gum, baking soda, and salt. Set aside.

Andes Fudge Cookies


Melt the butter, 60% chocolate, semisweet chocolate chips, and unsweetened chocolate in a microwave safe bowl. Or if you have a double boiler use that. Microwaving chocolate can be tricky, the key is short intervals. I do it in 15-20 second intervals (the closer to completely melted, the shorter the time). It took about 6 times or so. Stir in between every go in the microwave. The chocolate should be smooth without any noticeable chunks. Allow to cool slightly, but still fluid.

Andes Fudge Cookies


While you're melting the chocolate, beat together the eggs, sugar, and vanilla. Beat on high until light and frothy, about 5 minutes. This step is what will make the cookies have that shiny, crackly exterior.

Andes Fudge Cookies


Turn the mixer to low, and add the melted chocolate/butter mixture to the eggs.

Andes Fudge Cookies


Add the flour mixture. Scrape down sides of the bowl to make sure everything is evenly incorporated.

Andes Fudge Cookies


Mixture should be silky and shiny. Slightly thick but with fluidity.

Andes Fudge Cookies


Mix in the white chocolate chips and the chopped Andes mints.


Drop the cookies onto a baking sheet about 2 inches apart.


If you only have one baking sheet, prescoop the rest of the dough as well. Due to the chocolate content, this dough will harden up pretty quickly. It's perfectly fine to bake once they've hardened, but they're more difficult to scoop.


Bake for 10 minutes, turning half way. Bake until the top looks glossy and cracked.


Cool on the baking sheet at least 5 minutes. Transfer parchment or mat onto a cooling rack and cool until you can easily peel the cookies off the mat. Cool on cooling rack for another 20-30 minutes until completely cooled. You want to allow the cookies to set.


These cookies are great when cooled, you can also warm them. They stay great for a few days in an airtight container.


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By: Mommy_loves_to_cook on May 3rd, 2012

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