Andes Mint Stuffed Chocolate Cookies are rich chocolate mint cookies that are filled with chocolate ganache and a grasshopper cookie in the middle. Tons of mint flavor in this amazing chocolate cookie recipe!
Using a small pot, bring the heavy whipping cream to a mild simmer over medium heat. Pour the hot cream into a small bowl with 1 cup of semi-sweet chocolate chips.
Let it sit for 1 minute before whisking together until the chocolate chips are completely melted and smooth. Continue to allow the ganache to thicken while you make the cookie dough.
Make the cookie dough
Preheat oven to 350° and line two cookie sheets with a silicone baking mat.
Using a mixer, beat the butter, sugar, light brown sugar, eggs, corn syrup, and mint extract until light and fluffy. This will probably take about 3-4 minutes.
In a separate medium bowl, whisk the flour, cocoa powder, cornstarch, salt and baking soda together.
Gradually beat the dry ingredients into the wet just until combined.
Gently fold in 1 ¼ C chocolate chips, 1 ¼ C mini chocolate chips and 1 ¼ C andes mint chips.
Assemble and stuff the cookies
Using a medium cookie scoop, scoop out dough mound into your hand and roll into a ball. Flatten the dough into a flat disk and place a grasshopper cookie in the middle.
Using a small cookie scoop, scoop a small mound of chocolate ganache onto the center of the grasshopper cookie. Mold the dough into a thick ball around the cookie and ganache.
In a small bowl, combine the rest of the chocolate chips, mini chips and Andes mint chips.
Roll the dough mound into the mixture to completely coat the dough ball. Place the cookie dough balls about 2 inches apart onto the prepared cookie sheets.
Bake the cookies
Bake in the oven for 16-18 minutes or until firm around the edges. Let the cookies cool on the cookie sheets for a few minutes before transferring to wire racks to cool completely.