Andes Mint Cookies
User Reviews
4.5
Andes Mint Cookies
Description
This recipe starts by melting butter, brown sugar, and coffee or water together, then stirring in semisweet chocolate chips to form a rich batter. Eggs and dry ingredients including all-purpose flour, baking soda, and optional salt are mixed in to create the cookie dough. Chilling the dough for at least an hour helps maintain shape during baking. The cookies bake at 350 degrees Fahrenheit for around 9 to 10 minutes for a tender center and gentle crisp edges.
After baking, half Andes mint candies are pressed onto the cookies while warm, giving a fresh mint layer that contrasts with the deep chocolate flavor. This combination results in a sweet with a cool mint finish, balancing richness and brightness.
This cookie is suitable for mint chocolate enthusiasts looking for a treat with a distinct layered flavor and soft texture.
Using coffee in the batter enhances the chocolate's depth without tasting like coffee. If Andes mints are unavailable, mint extract with melted chocolate can partially substitute.
Ingredients
- 3/4 cup butter salted
- 1 1/2 cup brown sugar
- 2 Tablespoon coffee or water
- 12 oz. semisweet chocolate chips
- 2 egg
- 2 1/2 cup all-purpose flour
- 1 1/4 teaspoon baking soda not baking powder
- 1/2 teaspoon salt optional, if using unsalted butter
- 1 box mint Andes
Instructions
- Mix the butter, sugar and coffee in a saucepan, and heat until melted. If you don't have coffee you can substitute water.
- Add the chocolate chips and stir until completely melted.
- Pour the mix into a medium bowl and let cool for 10-15 minutes.
- Put the eggs in a mixer bowl and beat at high speed. Add the chocolate mixture and all the rest of the dry ingredients except the candies and mix until well blended.
- Put the dough in the refrigerator to chill for an hour. It can chill for up to 2 days.
- Preheat oven to 350 degrees F and line the cookie sheets with parchment paper or silicone mats.
- Use a cookie scoop to make a 1 inch ball and put on the prepared baking sheets. Or roll the mixture into balls if you don't have a scoop.
- Bake in a preheated oven for 9-10 minutes. Be careful not to overbake the cookies.
- While the cookies bake unwrap the Andes mint and cut them in half.
- When you take the cookies out of the oven let them cool on the cookie sheets for 2-3 minutes.
- Put a mint half on top of each cookie. Let it sit for a minute or two so the chocolate softens. Then take a butter knife and gently swirl the candy over the cookie.
- Remove the cookies from the cookie sheet and cool on a cooling rack.
Notes
- Use instant coffee or espresso powder to add depth to chocolate; water can substitute if coffee is unavailable.
- If Andes mints are unavailable, add 1/2 teaspoon mint extract to the batter and top cookies with melted chocolate for a mint-chocolate effect.
- Pressing a whole Andes mint on top of each cookie intensifies the mint flavor but requires more candy per batch.
Nutrition Information
Show DetailsNutrition Facts
Serving: 36Serving
Amount Per Serving
Calories 160 kcal
% Daily Value*
| Calories | 160kcal | 8% |
| Carbohydrates | 21g | 7% |
| Protein | 2g | 4% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 20mg | 7% |
| Sodium | 108mg | 5% |
| Potassium | 89mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 12g | 24% |
| Vitamin A | 136IU | 3% |
| Calcium | 18mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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