Jul 26, 2014

Mint Chocolate Candy Cookies

Mint chocolate candy cookies - chances are you can knock these out with everything you already have on hand except the chocolate covered thin mints.   Andes chocolate mints are the perfect choice and if you're not a big fan of mint chocolate desserts, they also made these other chocolate-friendly flavors:  Creme de Menthe, Mint Parfait, Cherry Jubilee, Toffee and Peppermint Crunch (around the holidays).  Also available in baking chips and Crème de Menthe Sugar Free.  After the baking is done, place one mint wafer on top of each cookie, and slide the pan back into the oven for less than one minute.  The chocolate wafers will melt easily, making them so easy to spread! 


  • 3/4 cup butter
  • 1 1/2 cups brown sugar
  • 2 tablespoons water
  • 2 cups semisweet chocolate chips
  • 2 eggs
  • 2 1/2 cups all-purpose flour
  • 1 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 (4.5 ounce) packages chocolate covered thin mints
1. In a saucepan over medium heat, cook the 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 bowl, and beat in the eggs, one at a time. Combine the flour, baking soda and salt, and stir into the chocolate mixture. Cover and refrigerate the dough for one hour or longer.

3. Preheat oven to 350 degrees. Grease your cookie sheets with non-stick cooking spray. Roll cookie dough into walnut sized balls and place 2 inches apart onto the prepared cookie sheets.

4. Bake for 8 to 10 minutes in the preheated oven and be careful not to over bake. When cookies come out of the oven, Press one Andes mint wafer into the top of each cookie and let sit for 1 minute. When the mint is softened, swirl with the back of a spoon or knife to make a pattern with the green filling of the mint wafer. For smaller cookies, break mints in half. Makes 3 to 4 dozen mouth wateringly delicious mint chocolate cookies.

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