
Andes Fudge Cookies

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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 haven't made I'm pretty darn close! This is the Andes Mints post, I also did a Peppermint Bark version. I added chopped Andes mints to the mix for a cool, refreshing minty taste that hits you right away. They have that cooling effect of the Andes, with little bits of sweetness from white chocolate chips that add a nice textural difference to the smoothness of the chocolate cookie itself.
ingredients
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serves: 18
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)
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
preparation

comments
Mommy_loves_to_cook
May 3, 2012