Chocolate Mint Cookies
Chocolate Mint Cookies are a taste and smell you don't easily forget.
We were visiting friends about a month ago and were treated to these delicious chocolate cookies. The aroma of these cookies baking in your oven is heavenly and you know the ingredients are fresh because you baked them yourself.
Try our Chocolate Mint Cookies in your house soon.
They are the perfect combination of chocolate and mint. Crispy cookie that somehow melts in your mouth. Delicious!Plan Ahead!
This cookie batter must be refrigerated for at least 8 hours or overnight.
Ingredients for Chocolate Mint Cookies
- 1 1/2 cups packed brown sugar
- 3/4 cup butter, cubed
- 2 Tablespoons plus 1 1/2 teaspoons water
- 2 cups (12 ounces) semisweet chocolate chips
- 2 eggs
- 2 1/2 cups all purpose flour
- 1 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 3 packages mint Andes candies
Mix Up the Batter for Chocolate Mint Cookies
In a heavy saucepan, combine brown sugar, butter and water. Cook over low heat until all of the ingredients are well blended. Stir occasionally so the butter doesn't burn to the bottom of the pan.
Remove the blended mixture from the heat. Add the chocolate chips and stir into the hot mixture until they're all melted and blended.
Transfer the warm mixture to your mixing bowl. Allow to sit for 10 minutes.
While you're waiting, combine your dry ingredients in a separate bowl: flour, baking soda, and salt. After 10 minutes, add eggs one at a time to the cooked ingredients, beating well after each addition (use a high speed).
Next, add your measured dry ingredient mix to the batter and mix until well blended.
Cover the batter and refrigerate overnight. Or, you could mix up the batter first thing in the morning and enjoy fresh, warm cookies from the oven that night.
Preheat the oven to 350 degrees Fahrenheit.
Lightly grease 2-3 cookie sheets.
Unwrap the Andes mint candies and place in a bowl.
Time to Bake
Remove the chilled batter from the refrigerator. Using your hands or a melon baller, roll the dough into 1-inch balls.
Place the cookie balls 2-inches apart on lightly greased cookie sheets.
Bake for 11-13 minutes or until the edges of the cookies appear "set" and the tops look cracked and slightly puffy.
Top each cookie with a mint immediately after removing the baked cookies from the oven.
The mint takes about 1-2 minutes to melt. Spread the melted mint across the top of the cookie.
Remove the cookies to wire racks so the chocolate can cool and set. The cookies will become crisp once they cool.
Yield: 6 1/2 dozen
While the cookies are cooling, brew a pot of your favorite coffee or pour yourself a cold glass of milk. Sit down and enjoy! It's ok if you're still wearing your apron - it will catch the cookie crumbs. It works for me!
This recipe was inspired by a recipe in the Taste of Home Food Diet Cookbook 2009
Holiday Variation of this Cookie
During the holidays, you can find Andes Peppermint Crunch Thins in the candy or baking aisle.
Make the same cookie recipe, but instead of melting the Andes Chocolate Mints on top of the cookies, you'll melt the Peppermint Crunch Thins on top of the just-out-of-the-oven cookies.
The white chocolate in the thins takes slightly longer to melt, but melt it will and the result is a festive looking cookie that has chocolate and peppermint flavors together.
More Cookie Recipes HERE!
Chocolate Cake Recipes HERE!
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