Andes Chocolate Mint Cookies

  • Prep Time: 20 mins
  • Total Time: 40 mins
  • Servings: 24

    • Ingredients

  • 3/4 cupbutter( not margarine)
  • 1 1/2 cupspacked brown sugar
  • 2tablespoonswater
  • 12ouncessemi-sweet chocolate chips
  • 2largeeggs
  • 2 1/2 cupsflour
  • 1/2 teaspoonsalt
  • 1 1/4 teaspoonsbaking soda
  • Andes mints candies, broken in half

    • Directions

  • Heat oven to 350°F.
  • Over low heat, combine butter, sugar and water.
  • Heat until melted and add chocolate chips until partly melted.
  • Remove from heat and stir.
  • Pour into large mixing bowl.
  • Let stand 10 minutes to cool slightly.
  • Beat in eggs one at a time on high speed.
  • Reduce mixer to low speed and add flour, salt and baking soda.
  • Beat until well-blended.
  • Chill one hour (dough is almost liquid before chilling but hardens and is easy to shape after chilling).
  • Roll into balls, place two inches apart on parchment paper-lined baking sheets.
  • Bake for 10 minutes.
  • Place an Andes Mint half on top.
  • Allow to melt slightly and spread with a spoon.

    • Reviews

  • “Oh My Goodness!So, Delicious that they are addictive… Easy, moist, soft and just downright lovely.Thank you so much for such a wonderful recipe!”

  • “Thank God you posted this recipe. I lost my copy and these are a family holiday favorite. We use a whole mint for each cookie and swirl with a toothpick to get a pretty marbled look. They all go down the same, though. YUMMY!!!!”

  • “Thank you!This is possibly my new FAVORITE cookie!I love the brownie-like chewiness.I used the Andes bits (and didn’t spread it).It was probably more difficult, but I have a delicious, attractive outcome.(I’m posting a picture.)After allowing the cookies to cool on the rack, I put them in the fridge for about 30 minutes to make sure the Andes bits were hardened before packing the up.Voila!”

  • “Oh so good!Generally, I don’t love mint but these cookies are outstanding.Getting ready to make my second batch.First batch made approx 50 cookies.I used almost two full boxes of mints because some cookies were so large that I used a full mint instead of 1/2 a mint.
    These would make wonderful gifts!”

  • “These were TOO good!! I used 2 cups AP flour 1/2 wheat (I try to sneak it in when I can). Turned out great, almost brownie like. My kind of cookie! We only had Andes Crème de Menthe chips on hand, so I used those which took a little more work. I’m definitely going to use the regular mint candies and upping it to a whole one instead of half. The more gooey mint, the better! I’ve always made the recipe from the back of the Andes Chips for Christmas, but am replacing it with this from now on. My 2 daughters both rate this as “Awesome”. Thank you so much for posting this gem!”

  • “These are very, very nice. We had to make them 3 times in a row, and my 11 year old kept complaining that I was eating up all his cookies. I’ve been looking at the reviews where they say to use a whole candy, and we haven’t done that yet, but I might be tempted. Happy holidays and thanks for the recipe!”

  • “Changed the water to chocolatesyrup and added 10 oz dark chocolate & mint chips instead of 12 oz semi-sweet.Great cookies without the mint candy topping.”

  • “These are wonderful, but for a little variety, Andes now makes their mints in cherry flavor as well. I put half of the mint flavor and half of the cherry flavor on cookies for each batch. Try it!”

  • “OK, these are my new favorite cookie!Delicious!I only chilled the dough for about 30 minutes and they turned out fine.So, so good.Thanks!”

  • “My oldest son really likes mint flavored things so I made these for a party w/him in mind.Well, he wasnt the only one who loves these.They were much easier to make than they sounded.Will make these anytime I see Andes candies on sale.”

  • “These are my all time favorite cookie. I have made them for years, and even had them at my wedding.I mis them as written, except I use a whole mint on each cookie, and I only bake for 8 minutes.The key is to not overbake the cookies, they will appear almost underdone when you remove them from the oven. But I immeditely top with the mint, and let it cool for 2 minutes on the baking sheet.Then I swirl the melted mint with a knife and remove to a cooling rack.This way they continue to cook for a few minutes on the baking sheet while cooling.The baking and amount of mint you use will depend on how big you roll the dough. I roll them in about 1 inch balls.GREAT RECIPE!”

  • “These are SOOOO yummy.My DH asks me to make these all the time.The easiest way to spread the mint is by toothpick as it starts to melt.Thanks for posting!”

  • “These cookies are incredible! Very moist and brownie like.”

  • “Great cookies!Fudgy and beautiful.I topped some with the mints and some with white chocolate chips -I’m sure peanut better chips, or maybe chopped peanut butter cups would work well, too.Thanks for sharing!”

  • “These were a hit.I used the Andies bits in the baking section of the grocery store and found melting them in the microwave and using a spoon to spread a little over each was way easy.I did try them with flavored choc chips instead of the Andies….don’t, yuck.”

  • “Fab cookies! Lovely and soft and not too sweet and sickly. I didn’t use enough chocolate chipps though as I didn’t have enough. Will definately use the specified amount next time as they would be more chocolatey! We also don’t have Andes mints here in the uk so I used after dinner chocolate mint thins which I think are the same thing! They were really delicious!!”

  • “These were great and chewy cookies!I made change, though, because of what I had on hand.I used about 1 t. of peppermint extract and only about 1-1/2 T of water.They tasted great!I gave them as gifts for Christmas and all of my family wanted me to make them some next time!Thanks for sharing this recipe with us!”

  • “These cookies are so delicious!! I absolutely love them!!! Just a few notes: I used margarine and dark brown sugar and they turned out great. I also put a whole mint on each cookie, so I needed about 3 1/2 boxes of the mints. Thanks for sharing a yummy recipe!”

  • “i got about 5 dozen very tastey cookies from this recipe. I used some pam cooking spray and no parchment paper and they didnt stick at all. I also used milk chocolate chips because i spaced and grabbed them on accident. I baked them for 8 and a half minutes, then topped them with the andes mint, put them back in for a minute or so and then waited to spread the mint around untill they had cooled for at least five minutes, because if not i was breaking the cookie trying to spread it out”

  • “I baked them for7 minutes and divided each chocolate into three pieces because I got 70 cookies.”

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