Chocolate Andes Mint Cookies are rich, minty and perfect for the winter season! The Andes mints are a refreshing topping for these easy chocolate cookies!
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Chocolate and mint might just be my all-time dessert flavor pairing. More than chocolate and peanut butter…which is saying a lot. Growing up, mint chocolate chip ice cream was my favorite and today bringing it full circle with these crazy good cookies! Chocolate Andes Mint Cookies are loaded with chocolate flavor and just the right touch of mint. These easy chocolate cookies are great all by themselves (you, know if you run out of mints because you just couldn’t wait), but topped with an Andes mint make them perfect for the holidays.
I originally received this recipe from Jenn of Endlessly Inspired for a Christmas cookie exchange. You might remember Jenn for her super cute Plastic Pumpkin Bucket Makeover. Well, Jenn sent me this fabulous recipe and we’ve been loving it ever since. I almost never start a cookie dough on the stove top, so this recipe was definitely a change of pace. The dough was very easy to handle and tasted really good. My kids were happy to help and make sure the chocolate chips were up to their standards. If you want to up the mint flavor in these cookies, you can add 1/4 teaspoon of peppermint extract to the chocolate cookie dough.
I really loved the idea of using an Andes mint as the frosting for these cookies. I think they give just the right amount of mint flavor. That being said, I would use whole mints instead of half a mint next time, just to really get the candy into all the nooks and crannies on top of the cookie. I really like Andes mints so having more is never a bad thing. Just be sure to let these cookies set up before stacking them up on a plate. The recipe makes a whole bunch, so don’t be shy. Share the love and watch these Christmas cookies become everyone’s new favorite!
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- 3/4 cup unsalted butter
- 1 1/2 cups brown sugar
- 2 tablespoons water
- 2 cups chocolate chips, semi-sweet or milk chocolate
- 2 eggs
- 2 1/2 cups all purpose flour
- 1 1/4 teaspoons baking soda
- 1/2 teaspoon salt
- 24 Andes Mints, unwrapped and cut in half
- In a large pan over low heat, cook butter, sugar and water until butter is melted. Add chocolate chips and stir until partially melted. Remove from heat and continue to stir until chocolate is completely melted. Pour chocolate mixture into a large bowl and let stand 10 minutes to cool slightly.
- In a medium bowl, combine flour, baking soda, and salt; set aside.
- At medium speed, beat eggs into chocolate mixture, one at a time. Reduce speed to low and add the flour mixture in two additions, mixing until just combined after each addition. Chill dough for at least 1 hour in the refrigerator.
- Preheat oven to 350 degrees F. Line a baking sheet with a Sil-Pat or parchment paper.
- Portion dough by the tablespoonful onto prepared the baking sheet, about 2 inches apart. Bake for 10 to 12 minutes, until cookies are cooked through.
- Remove cookies from the oven, and place 1/2 mint on top of each cookie. Let the mint sit for 1 to 2 minutes until melted, then spread the mint on top of the cookie. The mint will still look normal, but it will be soft and spreadable. Cool completely before eating.