Andes Mint Cookies

Name: Andes Mint Cookies
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 36 cookies
Ingredients: 3/4 3/4 cup unsalted butter; 1 1/2 1 1/2 cups packed brown sugar; 2 2 tablespoons water; 2 2 cups semisweet chocolate chips; 2 2 eggs; 1 1 teaspoon vanilla extract; 2 1/2 2 1/2 cups all-purpose flour; 1 1 teaspoon baking soda; 1/2 1/2 teaspoon salt; 36 36 chocolate mint wafer candies (like Andes mints)

User Reviews

5.0

9 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings
36 cookies
Course
Dessert
Cuisine
American

Andes Mint Cookies

Farrah Morgan

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These Andes Mint Cookies are a rich chocolate cookie with a mint on top that makes it taste delicious.

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Ingredients

Servings

3/4 3/4 cup unsalted butter
1 1/2 1 1/2 cups packed brown sugar
2 2 tablespoons water
2 2 cups semisweet chocolate chips
2 2 eggs
1 1 teaspoon vanilla extract
2 1/2 2 1/2 cups all-purpose flour
1 1 teaspoon baking soda
1/2 1/2 teaspoon salt
36 36 chocolate mint wafer candies (like Andes mints) (more or less - see note)

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Instructions

In a large pan over very low heat, cook butter, sugar and water until butter is melted. If your heat is too high it will start turning into caramel. You just want to melt the butter. Add chocolate chips and stir until partially melted. Remove from heat and continue to stir until chocolate is completely melted. Pour into a large bowl and let stand 10 minutes to cool off slightly.
Using a hand mixer or a stand mixer with the paddle attachment, at high speed, beat in eggs, one at a time into the chocolate mixture. Mix in the vanilla. Reduce speed to low and add dry ingredients, beating until blended. Chill dough about 1 hour.
Preheat oven to 350 degrees F (175 degrees C) and line a baking sheet with parchment paper.
Roll dough into 1 ½ inch balls (dough will be stiff) and place on prepared cookie sheet about 2 inches apart. Bake 8-10 minutes. Do not overbake. Cookies will continue to bake on the pan after removed from the oven.
While cookies are baking unwrap mints and divide each in half. You may want to use a whole one depending how big your cookies are. When cookies are brought out of the oven, put 1/2 mint on top of each cookie. Let the mint sit for up to 5 minutes until melted, then spread the mint on top of the cookie with the back of a spoon. Store cookies in an airtight container.