On a hectic Thanksgiving day, this straightforward recipe is ideal to make, and it perfectly completes a fantastic Thanksgiving meal.
| Prep Time: | 20 mins |
| Cook Time: | 10 mins |
| Additional Time: | 50 mins |
| Total Time: | 1 hr 20 mins |
| Servings: | 40 |
| Yield: | 3 to 4 dozen |
Ingredients
- ¾ cup butter
- 1 ½ cups brown sugar
- 2 tablespoons water
- 2 cups semisweet chocolate chips
- 2 eggs
- 2 ½ cups all-purpose flour
- 1 ¼ teaspoons baking soda
- ½ teaspoon salt
- 3 (4.5 ounce) packages chocolate covered thin mints
Instructions
- 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.
- Pour the chocolate mixture into a large bowl, and beat in the eggs, one at a time. Combine the flour, baking soda and salt, stir into the chocolate mixture. Cover and refrigerate dough for at least 1 hour.
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Roll cookie dough into walnut sized balls and place 2 inches apart onto the prepared cookie sheets.
- Bake for 8 to 10 minutes in the preheated oven, be careful not to overbake. When cookies come out of the oven, Press one 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 toothpick to make a pattern with the green filling of the mint wafer. For smaller cookies, break mints in half.
Nutrition Facts
| Calories | 162 kcal |
| Carbohydrate | 24 g |
| Cholesterol | 19 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 5 g |
| Sodium | 99 mg |
| Sugars | 16 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
Oh my gosh, these little devils are amazing! I followed the recipe as written and they turned out beautifully. The part that was the most fun was swirling those Andes mints around on the tops of the cookies. I’m including them on the cookie plates for my neighbors this Christmas and will most definitely make them again. Thank you!
I’ve been making these for years. They are always so successful and so yummy!
Delicious cookies. I used a 10 oz bag of ghiradelli bittersweet chips and they were plenty chocolatey! No need for the full 16 oz. I also used 1.5 cups all purpose flour and 1 cup bread flour because I ran out of all purpose flour. Refrigerated for about 6 hours and it really wasn’t necessary — some cookie doughs benefit from additional fridge time, but this dough just ended up being hard. The cookies still turned out great, though!
I loved them, but my kids did not. Easy recipe, but I found it hard to make the pretty swirls with the Andes mints on top.
Yummy and came together easily.
Amazing! I baked for 9 min and it was perfect after they cooled. Definitely take them out before they look done. It makes for a great gooey brownie like texture. The dough itself is so, so good! Love the espresso added to it. This is a perfect cookie for a chocolate mint lover!
I make these every year, this recipe is wonderful! I reduce the candies to half for each cookie and push them on top of the cookie right when it comes out of the oven, this melts the candy for a better swirl.
I used a scoop that holds a little more than 1 tsp and rolled the dough into balls. Pressed half of a mint into each. Nice looking delicious cookies.
Loved it! I made this recipe with gluten free flour and it was great, I can only imagine how good would be made with regular flour! I could not find the Andy’s mints so I used junior mints and they worked great! I will definitely make it again!
um… LOVE IT. your guys recipes are the best. i haven’t made any that i didn’t love.
Delicious! They take a little longer to make than your typical cookie what with melting the chocolate on top at the end but the outcome is worth it!
Everyone loves them even my son that doesn’t care for chocolate much.
Amazing recipe even when I replaced white flour with whole wheat. (Use 3/4 cup whole wheat for every 1 cup white). Need to bake for longer than 10 minutes or cookies are too soft.
I did not make any changes and I loved it all the way though
I will make these again. I used 1/2 a Andie’s Mint on each cookie. I wish my peppermint extract bottle was not empty. I forgot that I kept the brown glass one because they are all plastic now days. But the cookies were good. They were not pretty cookie tray cookies. The green swish is odd – but all in all they were YUMMY. I took them into work on trays with other cookies. Once people found them they disappeared fast.
My daughter’s favorite cookies of all time! Using different candies on top is fun.
My only suggestion is to press the mint patty into the cookie at 8 minutes and return it to the oven for 2 more minutes. While warm, the mint patty is like a chewy marshmallow…
Fancy, tasty, and quite easy. Though I did look through the reviews to learn the best way to work the andes mint part.
At our family Christmas cookie night, they loved this cookie. I will definitely make it every Christmas.
This is the best recipe! I melted a whole Andes mint on top and then sprinkled the Andes pieces on top of that after they’d cooled slightly! So good!!!
These are a new favorite in my family. I also used a Dove peanut butter square instead of Andes mints and they were also excellent! I’ve made so many batches this holiday season, everyone keeps asking for them. I followed directions and chilled dough and had no issues.