Andes Chocolate Mints Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 12
  • ¾ cup butter
  • 1½ cups packed brown sugar
  • 2 tablespoons water
  • 12 ounces semi-sweet chocolate chips (2 cups)
  • 2 large eggs
  • 2½ cups AP flour
  • ½ teaspoon salt
  • 1¼ teaspoons baking soda
  • Andes mints candies, broken in half
  • Heat oven to 350°F.
  1. Over low heat, combine butter, sugar and water. Heat until melted and add chocolate chips until partly melted. Remove from heat and stir. Pour into large mixing bowl. Let stand 10 minutes to cool slightly.
  2. Beat in eggs one at a time on high speed. Reduce mixer to low speed and add flour, salt and baking soda. Beat until well-blended.
  3. Chill one hour.
  4. Roll into balls, place two inches apart on parchment paper-lined baking sheets. Bake for 10 minutes.
  5. Place an Andes Mint half on top after taking them out from the oven. Allow to melt slightly and spread with a spoon.
Recipe by National Cookie Network at