Name: Chocolate Mint Candy Cookies
Prep time: 1 h 55 min
Cook time: 8 min
Total time: 2 h 3 min
Yield: 6
Cuisine: American
Ingredients: 3/4 cup butter (1 1/2 sticks); 1 1/2 cups brown sugar; 2 Tablespoons water; 2 cups semi sweet chocolate chips (one 12 ounce package); 2 eggs; 2 1/2 cups flour; 1 1/4 teaspoons soda; 1/2 teaspoon salt; 3 packages Andes Mints, unwrapped; Crushed Peppermints or candy canes (optional)

Jump to Recipe

Soft and chewy chocolate cookies, frosted with an Andes Mint Candy, and sprinkled with crushed peppermint. Perfect for the holidays!

Today I am sharing one of my MOST favorite holiday cookies with you! This recipe has been on my blog for a long time, but today it got an over haul. These cookies are PERFECT for the holidays, they not only taste incredible, they look pretty, too!

Chocolate Mint Candy Cookies - An Affair from the Heart

My sister-in-law, Karen, used to make these every year. She passed away in 2005, and for the longest time we really weren’t sure of her recipe. Karen was always the baker, I never really enjoyed it back then, but I have taken a liking to it now.

This is one of my favorite pictures of Karen and I — back in the days before kids. We used to have such a fun time!!

These cookies were always my niece, Leah’s favorite. For the longest time we tried to find the recipe. Then when she met her boyfriend, now husband, she mentioned it to his mom. Joni figured out the recipe and made them for Leah, she shared it with me, and I make them every year now.

Leah is technically my husband’s God-Daughter, but I have claimed her as my own. 😉 . Here is a photo of the three of us at her engagement party.

Karen never sprinkled the candy canes on them, but I thought it made them more festive! Use them, or don’t — totally your preference.

The batter starts with brown sugar, butter and water. Melting it in a pan on the stove. Stir in chocolate chips and then let it cool for about 10 minutes.

Pour it into you mixer and add eggs and dry ingredients. Let the batter chill in the fridge for at least an hour. Roll into balls and bake. Don’t bake them too long though, or your cookies won’t be chewy. That’s one of the best parts.

Leave the cookies on the cookie sheet, and immediately top with an Andes Mint. Let it sit for a minute or two, then using the back side of a spoon, “frost” the cookies. Sprinkle with crushed peppermint candies of desired.

Cool and let frosting set before storing in an airtight container. They also freeze really well, so you can make them ahead and pull them out of the freezer closer to Christmas.

More Chocolate Mint Recipes to Love

Chocolate and Mint is one of my MOST favorite flavor combinations. Here are some more of my favorites:

All dressed up and ready for the holidays!!

Ready to get baking? Let’s do it!

Yield: 6 dozen

Chocolate Mint Candy Cookies

Soft and chewy chocolate cookies, frosted with an Andes Mint Candy, and sprinkled with crushed peppermint. Perfect for the holidays!

Prep Time 1 hour 55 minutes

Cook Time 8 minutes

Total Time 2 hours 3 minutes

Ingredients

3/4 cup butter (1 1/2 sticks)
1 1/2 cups brown sugar
2 Tablespoons water
2 cups semi sweet chocolate chips (one 12 ounce package)
2 eggs
2 1/2 cups flour
1 1/4 teaspoons soda
1/2 teaspoon salt
3 packages Andes Mints, unwrapped
Crushed Peppermints or candy canes (optional)

Instructions

In a saucepan over medium heat, cook sugar, butter and water, stirring occasionally until butter is melted. Remove from heat and stir in the chocolate chips until melted. Let cool for about 10 minutes.

Pour the chocolate batter into your mixer. Beat each egg in, one at a time.

Stir in flour, baking soda and salt. Cover and refrigerate for at least one hour.

Preheat oven to 350 degrees. Grease cookie sheets or line with parchment paper.

Roll dough into walnut sized balls, Bake for 8-10 minutes. DO NOT OVER BAKE, or cookies will not be chewy.

Remove cookies from oven, but leave on cookie sheet. Place one Andes Mint on top of each cookie, let sit for about a minute to let it get all melty. Swirl with the back of a spoon.

Top with crushed peppermint if you desire.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 74Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 10mgSodium: 34mgCarbohydrates: 10gFiber: 0gSugar: 7gProtein: 1g

Nutrition isn't always accurate.

7 Comments

Christine says:

November 28, 2018 at 10:06 pm

Yum! Love the Andes Mints on top of the cookies.

Robin says:

November 30, 2018 at 8:26 am

Always a favorite any time of year!!

Misbah says:

December 1, 2018 at 1:21 am

Cute cookies Michaela

Chocolate Mint Candy Cookies

More Chocolate Mint Recipes to Love