ANDES MINT CHOCOLATE COOKIES

Andes Mint Cookies are soft and chewy chocolate cookies with a melted Andes mint on top. Delicious chocolate mint cookies that are easy to make!

Prep Time10

Cook Time10

Course: Cookies

Cuisine: American

Keyword: Andes Mint Cookies

Servings: cookies

Calories: 152kcal

Author: Jessica & Nellie

Ingredients

¾ cup butter
1 ½ cups brown sugar
2 Tbsp water
1 ½ cups semi-sweet chocolate chips
2 eggs
2 ½ cups flour
1 ¼ tsp baking soda
½ tsp salt
36 Andes mints unwrapped

Instructions

Preheat oven to 350°.
MELT THE CHOCOLATE: In a medium saucepan, melt the butter over medium heat and then add the brown sugar, water and chocolate chips. Stir just until the chocolate chips are almost completely melted and then remove the pan from the stove. Continue to stir until the mixture is completely smooth.
MAKE THE COOKIE DOUGH: Pour the chocolate mixture into a mixing bowl and let it cool for about 10 minutes. Add the eggs and mix for 1 minute.
Add the flour, baking soda and salt to the chocolate mixture and mix just until well combined.
Using a cookie scoop, scoop the dough and then roll into balls. Place the cookie dough balls on cookie sheets that have been lined with parchment paper or silicone baking mats to prevent sticking.
BAKE THE COOKIES: Bake the cookies for 10-12 minutes or just until the centers of the cookies look done.
FROST THE COOKIES: Pull the cookies out of the oven and immediately place one Andes mint on top of each cookie. Wait 1-2 minutes or until the Andes mint is completely shiny and then use a butter knife or spreader to spread the melted mint all over the top of the cookie.
The melted mint topping will set up after an hour or two, but if you want to speed up the process you can place the cookies in the refrigerator for just a few minutes. I actually really like the cookies warm and the mint melty and gooey, so my strategy is to eat as many cookies as possible before the mint topping sets up…it’s totally a personal preference thing!

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