Andes Mint Cookies
Andes Mint Cookies are chewy chocolate cookies, topped by melted Andes mints. Rich and delicious with a mild mint flavor. A definite favorite!
Servings: 36 cookies
Calories: 193kcal
Ingredients
- 3/4 c. butter
- 1 1/2 c. brown sugar
- 2 Tbsp. white corn syrup
- 12 ounces semi-sweet chocolate chips
- 2 1/2 c. flour
- 1 1/4 tsp baking soda
- 1/2 tsp. salt
- 2 eggs
- 2-3 packages Andes Mints candy
Instructions
- 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.
Video
Notes
- Unwrap mints before baking so you can top the cookies while they are hot.
- Two mints per cookie gives a thicker, glossier glaze and stronger mint flavor.
- If the stovetop mixture looks grainy, don’t worry. The cookies bake up smooth and chewy.
- Do not over-bake. They finish on the sheet as they cool.
- Chill or freeze scooped dough for easy make-ahead holiday baking.
- Swap in peppermint Andes for a seasonal variation or try Rolos or peanut butter cups if you want a non-minty option.
Nutrition
Calories: 193kcal | Carbohydrates: 28g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 113mg | Potassium: 89mg | Fiber: 1g | Sugar: 14g | Vitamin A: 140IU | Calcium: 19mg | Iron: 1.5mg