Jun 16, 2015

Chocolate Andes Mint Chip Cookies

Chocolate Andes Mint Chip Cookies

These Chocolate Andes Mint Chip Cookies were so easy to make, and such a huge hit!

The little candy on top immediately drew in my grandkids, but what made them love, love, love these cookies were the bits of chopped up Andes Mints throughout every bite.


Chocolate Andes Mint Chip Cookies

These cookies are so soft and rich, with way more chocolate than flour. The Andes Mints slightly melt just enough to flavor the dough, but not completely, so you can still see the minty part inside the cookie. I will be making these regularly.

Chocolate Andes Mint Chip Cookies

This recipe calls for an entire box of Andes Mints. I suggest you buy two boxes, because when your family members spot the green box, you'll likely find a few missing pieces.

Baking note: The cookies puff up quite a bit when baking, but will collapse somewhat when they cool on a cooling rack.

Did I remember to tell you that these things are crazy good?!!

After the recipe, check out the links to some amazing recipes for cookies from the Creative Cookie Exchange group members. This month we are baking with chips, chunks, or bits! 

Chocolate Andes Mint Chip Cookies

Ingredients


28 Andes Mints (one 4.67 ounce package)
8 ounces bittersweet chocolate, coarsely chopped
2 tablespoons unsalted butter, cut into pieces
1/3 cup granulated sugar
2 large room temperature eggs
1/4 tsp baking soda
1/8 tsp salt
2/3 cup unbleached all purpose flour

Instructions

  1. Cut 20 of the mints into 8 small squares. Cut the remaining eight into 3 pieces.
  2. Preheat the oven to 325 degrees F. Line 3 half sheet pans with parchment paper. 
  3. In a medium bowl, microwave the bittersweet chocolate and butter at half power in 30 second intervals, stirring each time, until the chocolate is mostly melted, but not completely. 
  4. Stir the chocolate and butter mixture until it is fully melted. Add the cut up Andes Mints, except for the 24 larger pieces from the remaining eight mints.
  5. In the bowl of a stand mixer, whisk the sugar, eggs, baking soda, and salt on medium until blended. Beat on high for five minutes. 
  6. Switch to the paddle attachment and stir in the flour just until blended. Add in the chocolate mixture and mix. Let the dough stand for about 10 minutes to thicken. 
  7. Scrape the dough out onto a piece of wax or parchment paper, roughly roll it into a log, and cut it with a dough cutter or knife into 24 equal pieces. 
  8. Roll the pieces into balls with your hands or tablespoons, and place them onto the parchment lined baking sheets (eight cookies per sheet).
  9. Bake the cookies, one sheet at a time, on the middle rack, for 7 to 9 minutes, until the edges begin to firm. Remove the sheet from the oven and top each cookie with an Andes Mint piece, and place the sheet back into the oven for one minute. 
  10. Cool the cookies on the pan for 2 minutes, and then move them to a wire rack to cool completely. 
  11. Store in an airtight container for up to one week. They can also be frozen. 
Slightly adapted from one of my favorite cookie books, Simply Sensational Cookies by Nancy Baggett. 


The theme this month is Chips, Chunks or Bits! If you are a blogger and want to join in the fun, contact Laura at thespicedlife AT gmail DOT com and she will get you added to our Facebook group, where we discuss our cookies and share links. Please be patient though, as this month Laura is off to Italy and will not be checking email quite as often! You can also just use us as a great resource for cookie recipes--be sure to check out our Pinterest Board and our monthly posts (you can find all of them at The Spiced Life). You will be able to find them the first Tuesday after the 15th of each month! Also, if you are looking for inspiration to get in the kitchen and start baking, check out what all of the hosting bloggers have made:

24 comments:

  1. Oh those cookies definitely look crazy good.

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  2. I love Andes mints! These are going on my "to make" list ASAP!

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  3. Oh my goodness-- yes please! I would eat a dozen myself before even thinking of sharing with the rest of the family. So good!!

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  4. Those look amazing, I could eat a plateful myself!!

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    1. Thanks so much for hosting Tara! Awesome theme!

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  5. I might have to make two batches, one for me and one for the family! So good.

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  6. I made cookies with these mints inside once, a Giada de Laurenitiis recipe and they were inhaled by the colleagues of our department - something about mint and chocolate, right?

    but I definitely find your recipe much more interesting - I shall bookmark it right away!

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  7. wait, wait, wait... do I see a "favorite cookie book" mentioned in the end of your post? I better move away from the computer while I have any composure left...

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    1. Better step away Sally! She has two! =)

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    2. (I see trouble on the horizon)

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  8. Mint and chocolate is one of my favorite combinations and my younger daughter feels the same. I'll be buying two boxes as recommended and making these cookies soon!

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    1. Plus, if you lose count, or one slips into your mouth (oops) you'll have back up!

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  9. I would definitely enjoy these cookies! Chocolate and mint.. yummy!

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  10. Chocolate and mint is a favorite of mine. Bonus is that my husband wouldn't eat them so they'd be all mine!

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  11. I'm ashamed that I've never had an Ande's mint before, but these look divine - can't wait to try!

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  12. Ok, seriously on my Christmas cookie list. These look amazing. I love your photos. They are bright and crisp. I have a good camera but just cannot get thisi effect. Sigh.

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  13. This looks so perfect for summer!

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  14. Oh yes please! I've never heard of Andes mints before (must be a US thing?) but now I really want to try them!

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  15. Those Andes mint chocolate pieces look really good as do those cookies Karen. I simply ADORE mint and chocolate, definitely going to try these, I just need to find an alternative as we don't get Andes Mint Chocolate here.

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    1. Thanks Laura! Do you have Junior Mints? They might work!

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I love comments and questions and read every one of them.