Ande’s Mint Cookies

Andes Mint Cookies

This is one of Beau’s favorite recipes from his mom.  These Ande’s Mint Cookies are pure chocolate mint yumminess.

Ande’s Mint Cookies
Prep time:
Cook time:
Total time:
  • ¾ c. butter
  • 1½ c. brown sugar
  • 2 Tbsp. water
  • 1 pkg. semi-sweet chocolate chips
  • Heat ingredients in a small saucepan until chocolate chips are melted, then add:
  • 2 eggs
  • 2½ c. flour
  • 1¼ tsp baking soda
  • ½ tsp. salt
  1. 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 an Ande's Mint on top of each cookie. When they melt smooth the chocolate evenly over the top. Cool completely before serving.


  1. Although I don't care for mint, my kids LOVE mint and chocolate together. They may claim me in public if I make these cookies for them :)

  2. Andy will feel pretty cool if I make "Andes cookies" for him! It isn't Christmas without some Andes mints for my hubby! But, I don't know if I'll be able to wait until Christmas to try this recipe. I love your site. Thanks for sharing!

  3. I just LOVE this website!!! Your recipes are AMAZING!!! Thank you for all your hard work for putting this blog together.

  4. Yes…these were delicious! Like homemade "Girl Scout Thin Mints." I ran out of Andes mints so stirred some chocolate chips into the remaining dough. Equally delicious!

  5. Hello,

    We bumped into your blog and we really liked it – great recipes YUM YUM.
    We would like to add it to the

    We would be delighted if you could add your blog to Petitchef so that our users can, as us,
    enjoy your recipes.

    Petitchef is a french based Cooking recipes Portal. Several hundred Blogs are already members
    and benefit from their exposure on

    To add your site to the Petitchef family you can use or just go to and click on "Add your site"

    Best regards,


  6. OK, I lOVE your blog, BUT, I tried these cookies, and melting everything turned the cookies dark, and when we cooked them they were so thin they covered the pan.
    What did we do wrong???

  7. I just tried these, and the batter for me was definitely darker – the cookie matched the chocolate topping!
    They're still delicious, though. Now I need a glass of milk…

    To help keep them from spreading too much while baking, chill the dough for at least a half hour before rolling into balls and placing on the cookie sheet. That'll give the butter a chance to firm up, which helps the cookies hold their shape during baking.


Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Rate this recipe: