At last I’ve finally gotten around to making the famous Andes mints cookies and I’m so glad I did! I meant to make and post these during last years holiday season but never got around to it, so this year I decided they were a must. These are amazing to say the least! I love how amazingly fudgy and perfectly chewy they are. They are much like a milk chocolatey brownie in cookie form with a bonus upgrade of Andes Mints.
Now that I’ve tried them I’m pretty sure they’re going to have to make my holiday baking list every year. I love Andes Mints so it’s a given I’d be in love with these cookies. My whole family loved them too. Be sure to add this holiday classic to your list this year. They’re completely irresistible. Enjoy!
Andes Mint Cookies
Yield: About 4 dozen
- 3/4 cup unsalted butter
- 1 1/2 cups packed light-brown sugar
- 2 Tbsp water
- 1/2 tsp salt
- 12 oz . semi-sweet chocolate chips (2 cups) or chopped semi-sweet chocolate*
- 2 1/4 cups + 2 Tbsp all-purpose flour
- 2 Tbsp unsweetened cocoa powder
- 1 tsp baking soda
- 2 large eggs
- 1 1/2 tsp vanilla extract
- 1/8 - 1/4 tsp mint extract (optional)
- 3 (4.5 oz) pkgs Andes Mints Chocolates
Preheat oven to 350 degrees. In a medium saucepan combine butter, brown sugar, water and salt then set over medium heat and cook, stirring occasionally, until butter melts. Remove from heat and add chocolate chips and stir until melted then allow mixture to cool 10 minutes.
Meanwhile in a mixing bowl, whisk together flour, cocoa powder and baking soda for 30 seconds. Pour chocolate mixture into the bowl of an electric stand mixer and using the paddle attachment blend in eggs one at a time, mixing just until combined after each addition and adding in vanilla and mint extract with second egg. With mixer set on low speed, slowly add in dry ingredients and mix just until combined (at this point if your cookie dough seems runny/sticky you may need to refrigerate it for 30 minutes). Scoop dough out by the rounded tablespoonfuls (about 22g each) and shape into balls, then drop onto Silpat or parchment paper lined baking sheets, spacing two inches apart. Bake in preheated oven about 7 - 9 minutes. Remove from oven and allow to cool for 1 minute (meanwhile unwrap chocolates) then add 1 Andies Mint to the top of each cookie and allow chocolate to rest 1 - 2 minutes until melted the spread over top of cookie into an even layer. Transfer to cooling rack and allow chocolate to set. Store in an airtight container.
*Bittersweet chocolate chips or chopped bittersweet chocolate would work great too, just omit the cocoa powder and up the flour 2 Tbsp (to 2 1/2 cups total) if using bittersweet.
Recipe Source: adapted slightly from allrecipes.com