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Chocolate Mint Candy Cookies
Soft and chewy chocolate cookies, frosted with an Andes Mint Candy, and sprinkled with crushed peppermint. Perfect for the holidays!
Servings: 6 dozen
Calories: 973kcal
Ingredients
- 3/4 cup (1 1/2 sticks) butter
- 1 1/2 cups brown sugar
- 2 Tablespoons water
- 2 cups (12 ounce package) semi sweet chocolate chips
- 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.
Notes
These cookies will keep well in an airtight container for about a week. They freeze well for up to 3 months.
Nutrition
Serving: 1 | Calories: 973kcal | Carbohydrates: 126g | Protein: 11g | Fat: 48g | Saturated Fat: 28g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 119mg | Sodium: 420mg | Potassium: 496mg | Fiber: 6g | Sugar: 76g | Vitamin A: 818IU | Calcium: 106mg | Iron: 7mg