Servings: 24

Weight Watcher Smart Points: 3

Preparation Time: 0 Minutes

Cooking Time: 0 Minutes

Ready In: 45 Minutes


  • 12 Andes Mints, broken in half
  • 1/2 teaspoon baking soda
  • 1/4 cup of chopped Andes Mints or Crème de Menthe baking chips
  • 1 large egg
  • 1 1/4 cup all-purpose flour
  • 1 teaspoon instant espresso powder
  • 1 1/2 teaspoon molasses
  • 1/2 teaspoon salt
  • ½ cup of Truvia Baking Blend (see note below for sugar substitution)
  • 1 stick (1/2 cup) unsalted butter, softened
  • 1/4 cup plus 2 tablespoons unsweetened cocoa powder
  • 1 teaspoon pure vanilla extract


  1. 1
  2. In a small bowl, mix together Truvia Baking Blend and molasses with a fork until well blended
  3. Set aside.2
  4. In medium bowl, combine flour, cocoa powder, baking soda, espresso powder and salt; mix well.3
  5. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, beat together Truvia Baking Blend mixture and butter until light and fluffy
  6. Add vanilla and egg; beat well
  7. With the mixer on low, gently add the flour mixture and mix until blended.4
  8. Wrap dough in plastic wrap and refrigerate for 30 minutes.5
  9. Preheat oven to 375°F
  10. Line baking sheets with parchment paper; set aside.6
  11. To form each cookie, take about 1 Tablespoon of dough and form it around 1 half of an Andes mint; creating a thick round disc
  12. Place formed cookies 2 inches apart on prepared baking sheets.7
  13. Using your fingers, gently press a teaspoon of chopped mints or baking chips into the top of each cookie.8
  14. Bake cookies for 7 to 10 minutes or until set and slightly cracked
  15. Cool cookies for 5 minutes on baking sheet and then remove to wire racks to cool completely.

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