A personal favorite in our household, this cookie recipe has been in my family for multiple generations and I have yet to meet someone who doesn’t love them. Of all my cookie recipes, this is the one I get asked for the most from friends/coworkers so trust me when I say… these are good.
The magic of this cookie isn’t the Andes Mint (although they are always refreshingly delicious); it’s the soft chewy chocolaty goodness that makes up the cookie itself.
I mean… look at that smooth chocolate! Mouth watering yet?
When preparing the batter, this cookie gives the impression that it is going to be extra dense, but after baking it lightens up and becomes the perfect balance between cakey softness and a chewy cookie. The melted (then hardened) Andes Mint is the metaphorical cherry on top of this delicious bite of chocolate heaven that could easily stand alone without any extra flair.
One batch yields ~6 dozen so I enjoy taking them in to the office where my coworkers can enjoy 1, 2, 10 cookies and not feel guilty about leaving some for others (although eating 10 cookies will probably make anyone feel guilty because… well… calories).
Total make & bake time for these cookies is around 2 hours given that the batter needs to refrigerate after mixing, so be sure you set enough time aside before you start baking. It may seem like a long time for cookies, but trust me – it’s worth it!
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Yield: 6 dozen
Make time: 1 hour 15 min (15 min to mix, 1 hr to refrigerate)
Bake time: ~9 min per pan
Bake temp: 350º F
1 – 12 oz. package of semi-sweet chocolate chips (I use Toll House)
1 ½ c. packed dark brown sugar
¾ c. margarine
2 tbsp water
2 large eggs
2 ½ c. flour
1 ¼ tsp baking soda
1 ½ tsp salt
3 boxes Andes Mints
- In a small bowl, mix together flour, baking soda and salt. Set aside.
- Using a double broiler, melt chocolate chips on the stove
- Remove from heat and transfer to a mixing bowl, beat in brown sugar, margarine and water
- Using a standing mixer* beat in eggs. Next, slowly begin adding the dry ingredients, mixing thoroughly between additions and scraping the bowl as necessary.
*The batter becomes quite heavy as the dry ingredients are added – a hand mixer may not be able to handle the weight, so I recommend using a stand mixer if possible.
- After fully mixing, cover and refrigerate for at least 1 hour (but no more than 2 hours)
- Preheat oven to 350º
- Unwrap Andes Mints and set aside
- Prepare baking sheets – cover each sheet with tin foil (foil usually good for 2 batches, then replace with new)
- Remove batter from refrigerator and scoop 1 tbsp, roll by hand into balls
- Place rolled balled onto the tin foil-covered baking sheet (standard pans allow for 12 cookies ea.)
- Bake 9 minutes, checking to make sure the center is fully cooked before removing
- Immediately after removing from the oven, place 1 unwrapped Andes Mint on top of each cookie and let stand for 2-3 minutes
- Using the bottom of a spoon, spread the melted Andes Mint to cover the top of the cookie and transfer to a cooling rack
- Cool completely and store in a sealed container