Andes Candies Cookies

I have loved these Andes Candies Cookies for a long time. In fact, Santa still puts Andes mints in my stocking each year. Chocolate plus mint is always a good combination and these cookies have that combo perfected. A bonus, this recipe is simple to make. Perfect for Christmas or any time of the year!

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First, melt the butter in your double boiler. If you don’t have a double boiler I would recommend putting a glass mixing bowl over a pot of boiling water. I am not a fan of melting chocolate in the microwave.

Once the butter has melted, stir in the brown sugar while still being heated on the stove.

Next, add in your chocolate chips and stir until everything is liquid and well combined.

Pour your chocolate mixture into a mixing bowl and let cool for about ten minutes. If you don’t let the mixture cool your eggs will begin to cook when you add them (not good!).

In the meantime, stir together the flour and baking soda in a separate mixing bowl.

Now add the eggs and mint extract to the chocolate mixture and beat using your electric mixer or stand mixer.

Slowly, add in the flour mixture.

Cover your mixing bowl with plastic wrap and refrigerate for about one hour.

Note: If you choose to refrigerate your dough longer than an hour or overnight I would recommend letting the mixing bowl sit at room temperature for a bit until the dough warms up because it will be very hard to scoop out.

After an hour, preheat your oven to 350.

Scoop out the dough using your cookie scoop and place on parchment-lined cookie sheets.

Bake 7-9 minutes. You do not want to overbake! When in doubt pull the cookies out early.

While baking, unwrap the Andes mints and cut each mint in half.

As soon as a baking sheet comes out of the oven place half a mint on each cookie. The mints will begin to soften and melt onto the cookies.

After a few minutes take a knife or spatula to spread the mint on top of the cookie. Let the cookie cool more so the chocolate hardens before storing.

I hope you find this recipe for Andes Candies Cookies as delicious as I do!

Andes Candies Cookies

Chocolate mint cookies with an Andes mint melted on top.

Servings: 56 cookies

Ingredients

3/4 cup butter
1 1/2 cups brown sugar
2 cups chocolate chips
2 1/2 cups flour
1 tsp baking soda
2 eggs
1/2 tsp mint extract
28 Andes mints (1 box)

Instructions

Melt the butter in a double boiler.
Add the brown sugar and stir until melted.
Add the chocolate chips and stir until melted.
Pour the chocolate mixture into a mixing bowl and let cool for ten minutes.
In the meantime, mix together the flour and baking soda.
Beat the eggs and mint extract into the chocolate mixture.
Slowly add the flour mixture to the wet ingredients.
Cover the mixing bowl with plastic wrap and refrigerate for one hour.
Preheat your oven to 350 degrees.
Scoop your dough onto parchment-lined cookie sheets.
Bake the cookies for 7-9 minutes.
While your cookies are in the oven unwrap the Andes candies and cut each mint in half.
Immediately after removing a cookie sheet from the oven place one half of a mint on each cookie.
Let the mint melt a bit before spreading around the top of the cookie.
Make sure the chocolate is set before storing.