Wednesday, December 25, 2013

Andes Mint Chocolate Cookies

One of my all-time favorite flavor combinations is chocolate + mint. Thus, it's no wonder why Andes mints are one of my favorite candies. Last week, when I was searching for a cookie to include as part of my Christmas Thank You Gifts, I thought of this divine little thing. A chewy chocolate cookie with an Andes mint melted on top and swirled into perfection...divine.

Andes Mint Chocolate Cookies
Yield: 45 cookies
Prep Time: 20 minutes
Cook Time: 8 minutes
Total Time: about 45 minutes


3/4 cup unsalted butter
1 1/2 cups packed light brown sugar
2 tablespoons water
1/2 teaspoon salt
12 oz. semi-sweet chocolate chips (about 2 cups)
2 1/4 cups + 2 tablespoons all-purpose flour
2 tablespoons unsweetened cocoa powder
1 teaspoon baking soda
2 large eggs
1 1/2 teaspoon vanilla extract
1/4 teaspoon peppermint extract (optional)
45 individual Andes mints


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 peppermint extracts with the second egg. With the mixer on low speed, slowly add in dry ingredients and mix until just combined.

Scoop dough by rounded tablespoonfuls, shape into balls and drop onto foil or parchment-lined baking sheets, about two inches apart. Bake for about 7-9 minutes.

Remove from oven and immediately top each cookie with a single Andes mint. Allow to rest 1-2 minutes, then using a small spoon, spread the melted Andes mint over the top of each cookie. Transfer cookies to a cooling rack and allow to cool completely.


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