Chocolate Mint Cookies
CHOCOLATE MINT COOKIES
What do Andes mints remind you of? They remind me of Olive Garden when they give you the bill and a mint. I remember going there in college and thinking that if I was a waiter there I would eat Andes mints all day long.
I also remember a road trip with my sister-in-law where I ate an entire package by myself without one iota of guilt. Since then I’ve grown a conscience and my metabolism died. I tried to make these Chocolate Mint Cookies 3 times but I kept eating all of the darn mints! I know I already have an Andes Mint Cookie recipe on this site and it’s a great short cut version of these.
This recipe was given to me by my friend Suzy. People fight over her cookies. It’s also on Allrecipes and America’s Test Kitchen. Do you really need more validation than that? Look at the chocolate cookie itself. It’s dense, soft, and chewy at the same time. It’s everything.
Now I know in this picture I only have a half of a mint on each cookie. The next batch I put an entire mint and enjoyed it more. It all depends on the size of your cookie and your mint preference.
OTHER COOKIE RECIPES:
- Chocolate Crinkles
- Peppermint Chocolate Chip Shortbread Cookies
- Peanut Butter Cup Cookies
- Soft Chocolate Chip Cookies
- Monster Cookies
- Almond Cookies
- Cherry Kiss Cookies
Chocolate Mint Cookies
- 3/4 cup butter
- 1 1/2 cups packed brown sugar
- 2 tablespoons water
- 2 cups semisweet chocolate chips
- 2 eggs
- 2 1/2 cups all-purpose flour
- 1 1/4 teaspoons baking soda
- 1/2 teaspoon salt
- 36 chocolate mint wafer candies, (more or less - see note)
- In a large pan over low heat, cook butter, sugar and water until butter is melted. Add chocolate chips and stir until partially melted. Remove from heat and continue to stir until chocolate is completely melted. Pour into a large bowl and let stand 10 minutes to cool off slightly.
- At high speed, beat in eggs, one at a time into chocolate mixture. Reduce speed to low and add dry ingredients, beating until blended. Chill dough about 1 hour.
- Preheat oven to 350 degrees F (175 degrees C).
- Roll dough into balls (dough will be stiff) and place on ungreased (or parchment lined) cookie sheet about 2 inches apart. Bake 8-10 minutes. Do not overbake. Cookies will continue to bake on the pan after removed from the oven.
- While cookies are baking unwrap mints and divide each in half. You may want to use a whole one depending how big your cookies are. When cookies are brought out of the oven, put 1/2 mint on top of each cookie. Let the mint sit for up to 5 minutes until melted, then spread the mint on top of the cookie with the back of a spoon.
Source: from my friend Suzy. Also on Allrecipes
For a shortcut version you might like these Andes Mint Cookies.