These Andes Mint Cookies are sure to get you on the nice list if you leave them out for Santa! This is a delicious cookie recipe that I got from my husband’s family. It’s one of his FAVORITE all time cookies! These are perfect for the Holiday season, we have taken them to parties and given them to neighbors, and they are always a hit. In fact, my husband took them to work last week and the entire batch was polished. These cookies have actually been on our site for years but definitely needed an updated picture so I thought it would be fun to re-feature them. They are just too good to get lost in the archives!
This is a great chocolate cookie base! If you are not a mint fan, try melting a Rolo candy over the top instead, so good!!
- 3/4 c. butter
- 1 1/2 c. brown sugar
- 2 Tbsp. white corn syrup
- 1 pkg. semi-sweet chocolate chips
- 2 1/2 c. flour
- 1 1/4 tsp baking soda
- 1/2 tsp. salt
- 2 eggs
- 2 to 3 packages of Andes Mints
- Heat butter, sugar, corn syrup, and chocolate chips in a small saucepan until chocolate chips are melted. Remove from heat and pour into a large mixing bowl and add flour, baking soda, and salt. Then beat in eggs one at a time.
- Shape rounded tablespoons into balls and place on a cookie sheet. Lightly press each ball to flatten. Bake at 350 for 9-11 minutes. Right when removing from the oven, while still hot, place one to two Ande's Mint on top of each cookie (I like to do two). When they melt smooth the chocolate evenly over the top. Cool completely at room temperature and let chocolate harden before serving.
- Makes about 3 dozen.