My family has made this recipe every Christmas since I can remember. Before I was of much use in the kitchen, my job was to unwrap the Andes Mints. Now I bark at people who come in my kitchen and eat from the bowl of unwrapped Andes Mints. Too much unwrapping has hardened me…
One batch makes 5 dozen cookies, so itâ€™s a GREAT option for a cookie exchange or just big batch baking. The dough is SUPER easy to freeze ahead (easiest in dough ball form – bake from frozen adding 2 or 3 minutes).Â The chocolate cookie portion doesnâ€™t contain any mint, so itâ€™s just the most moist, chewy chocolate cookie youâ€™ve ever had. The Andes Mint gets swirled on top so you bite through the hard surface to the chocolate beneath. I generally prefer choc-caramel, choc-banana, or choc-pb to the chocolate mint combo – and I hope this goes to show how amazing these cookies are.
At a Christmas party this past weekend that I’d brought the cookies to, I told my friend they were my fave cookie and she had to try them. She isn’t one to be bossed around with food (or over-indulge for that matter), so when she went back for a second one I knew she was hooked (especially since the dessert buffet was laden with delish choices including that saltine cracker chocolate caramel crack item – you know the one).
Chocolate Mint Cookies
Makes 5 dozen
3/4 c. unsalted butter (12 tbsp. or one and 1/2 sticks)
1Â 1/2 c. brown sugar
2 tbsp. water
2 c. (12 oz) semi sweet or bittersweet chocolate chips
2Â 1/2 c. all purpose flour
1Â 1/4 tsp. baking soda
1/2 tsp. salt
2 eggs, room temperature
2 (6 oz) boxes of Andes Mints, unwrapped and halved (you will need about 1 1/2 boxes)
Red and Green sprinkles or Jimmies or decor of your choice
1. In a heavy saucepan over low heat, combine butter, brown sugar, water and chocolate chips. Stir until smooth and melted.
2. Transfer to a bowl and cool at room temperature about 10 minutes.
3. In a small bowl, combine flour, baking soda, and salt.
4. Using an electric mixer, beat in eggs, then slowly add in dry ingredients.
5. Chill dough 1 hour (or up to several days) in fridge.
6. Preheat oven to 350. Line cookie sheets with parchment paper. Roll dough into 1 inch balls.
7. Arrange cookies 12 per sheet (3 by 4), evenly spacing balls. If planning to freeze dough, put all dough balls on a cookie sheet into the freezer and freeze for about an hour. Then, put all the balls in a large plastic freezer ziplock bag. Bake from frozen, adding two to three minutes on timer.
8. Bake 8 minutes. As soon cookies come out of the oven, put one Andes Mint half on each cookie.
9. After five minutes, swirl melted Andes Mint with the back of a small spoon.
10. While mint is still soft, add sprinkles/jimmies.
11. Cool to room temperature on a cooling rack.
12. Cookies will keep up to a week in an air tight container at room temperature.Â