Ingredients for Andes Mint Cookies
- 1 cup (2 sticks) unsalted butter
- 1 cup granulated sugar
- 1/4 cup water
- 12 ounces semi-sweet chocolate chips
- 2 large eggs
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 package (4.67 ounce) Andes mints
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How to Make Andes Mint Cookies
- In a large saucepan over low heat, melt 1 cup (2 sticks) unsalted butter, 1 cup granulated sugar, and 1/4 cup water. Stir until smooth and butter is completely melted.
- Add 12 ounces semi-sweet chocolate chips and stir until partially melted.
- Remove from heat and continue stirring until the chocolate is completely melted and smooth.
- Pour the chocolate mixture into a large bowl and let it stand for 10 minutes to cool slightly.
- Beat in 2 large eggs, one at a time, at high speed until well combined.
- Reduce the mixer speed to low. Gradually add 2 1/2 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt. Beat until just combined. Do not overmix.
- Cover the bowl and chill the dough in the refrigerator for at least 1 hour (or up to 24 hours).
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Roll rounded tablespoons of dough into balls. Place them on the prepared baking sheets, about 2 inches apart.
- Bake for 8-10 minutes, or until the edges are set and the centers are still slightly soft.
- While the cookies are baking, unwrap the Andes mints and cut each mint in half.
- Immediately upon removing the cookies from the oven, place 1/2 of an Andes mint on top of each warm cookie.
- Let the cookies sit for 3-5 minutes to allow the mints to soften and slightly melt. Gently spread the melted mint slightly with a knife or spatula for even distribution if desired.
- Let the cookies cool completely on the baking sheets before serving and enjoying!
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
71g
Fat
25g
Carbs
10g
