Indulge in decadence with this Easy Andes Mint Chocolate Cookies! A delicious combination of chocolate and mint, thanks to the Andes Mints that melts on the top of the cookies making an amazing mint frosting! The cookies are soft, chewy and easy to make! You will definitely want this cookie on your holiday treat platter!
Mint lovers know about Andes Mints, the chocolate mints in the green wrapper! Yes, those! This recipe came from a friend that I worked with in the 1990's and she always shared them at the holidays! The thing I like about this recipe is that there is no additional peppermint extract in the dough, only the melted Andes Mint on top of the cookie gives it the delicious mint flavor, making these chocolate mint cookies hard to resist!
What You Need:
Butter - Make sure your butter is softened. I use unsalted butter since the recipe calls for salt, but you can use salted butter and skip the 1/2 teaspoon of salt.
Brown Sugar - I typically use dark brown sugar for everything, but the light brown sugar will work well.
Water
Chocolate Chips - any brand of chocolate chips will work because they will be melted for the recipe. I use semi-sweet chocolate chips, but dark chocolate chips would be delicious as well.
Eggs - make sure they are room temperature
All Purpose Flour
Baking Soda
Salt
Andes Mints - a box of mints contains 28 and the batter makes about 36 cookies so you will need 2 boxes
Tips for Making Easy Andes Mint Chocolate Cookies
Make sure you allow the chocolate mixture to cool before adding the eggs; you don't want the eggs to cook!
The dough does need to chill for at least one hour. Allowing it to chill will give you thicker cookies!
Make the cookie dough ahead and store in the refrigerator for up to 2 days or in the freezer for 1 month.
After placing the Andes Mint on the warm cookies, gently spread with a knife to make an icing on the cookie.
Andes Mints can be found in the candy and/or baking aisle at your local grocery store.
There will be left over mints so chop those into Andes Mint pieces and put on top of the melted icing before it hardens, giving you a double dose of Andes Mints!
More Delicious Cookie Recipes
Oatmeal Cookies Brown Sugar Frosting
How to Make Easy Andes Mint Chocolate Cookies
Waiting for the cookies to chill is the hardest part because what you get when they come out of the oven is irresistible!
Step 1: Heat butter, brown sugar, and water over low heat stirring until the butter melts. Add chocolate chips and continue to stir until the chocolate chips melt. Remove from heat and pour into a large bowl and allow the mixture to cool for at least 10 minutes.
Step 2: Once the mixture has cooled, add the eggs, one at a time, and beat on high with an hand mixer for a couple minutes. Add dry ingredients and mix until fully combined. Cover the mixing bowl and chill for at least 1 hour.
Step 3: Preheat oven to 350°F. Use a cookie scoop to take dough out of the bowl, then roll into small dough balls and place on cookie sheet lined with parchment paper. Bake for 8-10 minutes. Allow the cookies to stand for a mintue before moving to a wire rack. Once on the wire rack, place an Andes Mint on top of each cookie and gently spread with a knife, making an icing on the cookie!
How to Store Easy Andes Mint Chocolate Cookies
These chewy chocolate cookies may be stored on a plate covered with plastic wrap or in an airtight container at room temperature for 3-4 days. The baked cookies will freeze for up to 3 months in an airtight container or freezer bag. Remember to date your bag before putting in the freezer.
These cookies are ideal for giving during the Christmas season on your holiday platter ... or for eating any time of year! They may just become your new favorite cookie at the holidays because they are Forkin' Good!
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