Last Christmas I posted a recipe for one of my family’s favorite cookies, Andes Mint Chocolate Chip cookies. In return a friend gave me her recipe for Andes Mint Cookies, so naturally I had to make some this year and try them out!
The cookies I made last year use chopped up Andes Mints in the batter like chocolate chips. But in this new recipe the mints aren’t in the batter, they are placed on top of the cookies while they are still hot and the melt to make a tasty mint frosting.
These cookies taste amazing! My son brought these cookies as a snack to a Scout meeting, and the boys devoured all of them, so I need to make more. They taste kind of like Thin Mint Girl Scout cookies, and have a nice subtle mint flavor.
- ¾ c butter
- 1½ c. brown sugar
- 2 T water
- 12 oz. semisweet chocolate chips
- 2 eggs
- 2½ c. flour
- 1¼ t. baking soda
- 1 Box Andes Mints
- Mix the butter, sugar and water in a saucepan, and heat until melted.
- Add the chocolate chips and stir until completely melted.
- Pour the mix into a bowl and let cool for 10-15 minutes.
- Put the eggs in a mixer bowl and beat at high spped. Add the chocolate mixture and all the rest of the ingredients except the mints and mix until well blended.
- Put the dough in the refrigerator to chill for an hour.
- Preheat oven to 350.
- Roll the dough into 1 inch balls and put on parchment paper lined cookie sheets.
- Bake for 10-12 minutes, and while the cookies bake unwrap the mints and cut in half.
- When you take the cookies out of the oven put a mint half on each, and the spread over the cookies with a knife as they melt.
- Remove the cookies from the cookie sheet and cool on racks.
So which cookie do I like better, these or last year’s version? I can’t decide, and I think I will need a side by side taste test to make a determination. I am going to have to make another batch of each and let my kids cast their votes. My girls didn’t get a chance to try these since they were away at college, so I think we have some baking to do before Christmas!