Ingredients for Andes Chocolate Mint Cookies
- 1 cup (2 sticks) unsalted butter, softened
- Brown Sugar
- 1/4 cup water
- Semi Sweet Chocolate Chips
- 2 large eggs
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- Andes Mints Candies
How to Make Andes Chocolate Mint Cookies
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a medium saucepan over low heat, combine butter, granulated sugar, and water.
- Stir until butter is melted and sugar is dissolved. Remove from heat and stir in chocolate chips until partially melted. Set aside to cool slightly.
- Pour the chocolate mixture into a large mixing bowl.
- Let stand for 10 minutes to cool slightly.
- Beat in eggs one at a time on high speed, until light and fluffy.
- Reduce mixer speed to low. Add flour, salt, and baking soda. Beat until just combined. Do not overmix.
- Cover the bowl and chill the dough for at least 1 hour (or up to overnight).
- Preheat your oven to 350°F (175°C).
- Roll chilled dough into 1-inch balls. Place them 2 inches apart on the prepared baking sheets.
- Bake for 10-12 minutes, or until edges are lightly golden brown.
- Remove from oven and immediately place a half of an Andes mint on top of each cookie.
- Gently press down on the Andes mint to help it melt slightly. If desired, use a spoon to spread the melted mint slightly.
- Let the cookies cool completely on the baking sheets before serving.
Chef's Tip for Extra Flavor
Want to unlock deeper, more complex flavors? Try toasting your whole spices before grinding them, or blooming ground spices in a little warm oil to enhance their aroma. Deglazing your pan with a bit of stock, wine, or even water after browning ingredients can capture those tasty caramelized bits, adding richness to your dish.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
84g
Fat
31g
Carbs
10g
