March 13, 2018

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Andes Mint Cookie #Recipe

These would be perfect for a St. Patty's day dessert! Andes Mint Cookies are the perfect combo of soft chocolate cookies with a hint of mint!

3/4 cup butter
1 1/2 cups brown sugar
2 tablespoons water
2 cups Ghirardelli milk chocolate chips
2 eggs
2 1/2 cups all-purpose flour
1 1/4 teaspoons baking soda
1/2 teaspoon salt
Andes Mints
Andes Mint baking pieces

  1. In a saucepan over medium heat, cook the sugar, butter and water, stirring occasionally until melted.
  2. Once melted, immediately remove from heat, stir in the chocolate chips until melted and set aside to cool for 10 minutes.
  3. Transfer the chocolate mixture into a large bowl, and mix in the eggs, one at a time.
  4. Sift together the flour, baking soda and salt.   Stir flour mixture into the chocolate mixture. Cover and refrigerate dough for at least 1 hour.
  5. Preheat oven to 350 degrees F,  Line cookie sheets with parchment paper. Roll cookie dough into walnut sized balls and place 2 inches apart on the cookie sheets.
  6. Bake in the preheated oven for 8 to 10 minutes, be careful not to over bake.
  7. Immediately after the cookies come out of the oven, place one Andes Mint on the top of each cookie and let sit for 1 minute. When the mint is softened use a knife to spread the chocolate over the top of the cookie.  Sprinkle the Andes Mint pieces on the top of each cookie.


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