andes mint cookies
We love the Andes Mint Cookies around here. Just like 99% of what we whip up in the kitchen, this isn’t my original recipe. You can likely find it in a lot of places. But over the years it has become one of my go-to cookies for special occasions and to share with others.
Want the recipe card? No problem! Check out our Freebies page and you’ll see it there among the other recipe cards. Today I’m breaking it down and sharing how I make these. Really quite simple but sometimes seeing it in action can be helpful. (PS – My apron is from Anthropologie and the little white cake stand is from Pier 1 Imports. They have nothing to do with sponsoring my blog post – I don’t do that sort of thing. I simply wanted to answer the questions that usually come up.) *wink*
- 3/4 c. butter
- 1 1/2 c. brown sugar
- 2 Tbsp. water
- 2 c. semi-sweet chocolate chips
- 2 eggs
- 2 1/2 c. flour
- 1 1/4 tsp. baking soda
- 1/2 tsp. salt
Combine butter, brown sugar, and water in a saucepan over medium heat until melted.
Add chocolate chips and stir until completely melted.
Cool for 10 minutes. Pour into a mixing bowl and beat in eggs.
TIP | Crack eggs into a separate bowl to be sure they’re a-okay before adding to your mixing bowl. I’ve never had an issue, but I’ve heard from a couple friends that they’ve had an isolated incident with cracking a “bad egg” directly into the mixing bowl and then it unfortunately contaminated the entire batch of dough or whatever they were making.
Add flour, baking soda, and salt.
Chill for 45 minutes. You can transfer the mixture to a bowl first, then put it in the refrigerator to cool.
Roll into 1” balls, flatten slightly (if you want … I usually don’t), and place on cookie sheet. I use a Small Scoop from The Pampered Chef. And I love, love, love my baking stone from the same company. I only bake with this stoneware. Although, I’m not seeing their bar pans anymore. Any demonstrators out there want to let us know – are those discontinued?
Be sure your oven is preheated. Bake at 350 for 10 minutes.
When cookies come out of the oven, place an Andes Mint on top of each cookie within those first couple minutes while they’re still quite warm. Be sure to press it down into the cookie just enough; otherwise, the chocolate will “slip” off the rounded cookie.
Allow to just sit there and melt for a few minutes.
Swirl the melted chocolate like icing. Allow to cool before serving. If you need to speed up the cooling, you can place them (not stacked of course) in the refrigerator.
The ingredients listed above for a batch of cookies make about 45 cookies. Okay – who’s hungry??
At Home with Becky
This post is part of a weekly blog series called At Home with Becky. Each Wednesday, I share a little something from home – routines, organization, traditions, decor, etc. If ever you are interested in seeing all of these posts in one place, just click on that turquoise button at the top of my blog that says At Home with Becky.