Andes Mint Cookies

These are a very nice chocolate mint cookie, perfect for holiday time.


3/4 cup unsalted butter
1 1/2 cups packed light-brown sugar
2 Tbsp water
1/2 tsp salt
2 cups (12 oz.) semi-sweet chocolate chips
2 1/4 cups + 2 Tbsp all-purpose flour
2 Tbsp unsweetened cocoa powder
1 tsp baking soda
2 large eggs
1 1/2 tsp vanilla extract
3 (4.5 oz) pkgs Andes Mints Chocolates (unwrapped)

  1. In a saucepan over medium heat, cook the brown sugar, butter and water, stirring occasionally until melted. Remove from heat, stir in the chocolate chips until melted and set aside to cool for 10 minutes.
  2. Pour the chocolate mixture into a large mixer bowl, and beat in the eggs, one at a time. Combine the flour, cocoa powder, baking soda and salt, and stir into the chocolate mixture. Cover and refrigerate dough for at least 30 minutes.
  3. Preheat oven to 350 degrees F (175 degrees C). Place parchment paper on cookie sheets. Scoop dough by rounded tablespoons, and roll dough into balls and place 2 inches apart onto the prepared cookie sheets.
  4. Bake for 7-9 minutes in the preheated oven; be careful not to overbake. When cookies come out of the oven, let them cool for one minute. Press one mint wafer into the top of each cookie and let sit for 1to 2 minutes more. When the mint is softened, swirl with the back of a spoon or toothpick to make a pattern with the green filling of the mint wafer. For smaller cookies, break mints in half.
  5. Transfer cookies to a cooling rack and allow chocolate to set. 
Makes about 5 dozen cookies.

Recipe source - Cooking Classy