I can’t believe March is already upon us this week! I basically keep track of time via Instagram, and the onslaught of St Patrick’s Day fare is already in full swing, so that tells me I’m supposed to be busting out something green, or mint, or creative, or…something. I’m going with cookies. With chocolate. Annnnnd, mint. One of my favorite flavor combinations, ever. These cookies are awesome; they’re fudgy with super soft centers and lightly crisp-chewy edges, just how I like them. And the topping is genius.
This cookie batter starts off a little differently than normal. You’ll melt butter, brown sugar, and a little water in a sauce pan until it’s smooth and caramelly.
When it’s melted, you’ll add chocolate, which melts right into the brown sugar and butter.
Transfer this mixture to your stand mixer, or mixing bowl, and it will look kind of strange and granular at this point.
But once you beat in the dry ingredients, it turns glossy and velvety smooth.
The finished cookie batter will look similar to a thick brownie batter, so it needs to chill in the fridge for at least an hour. While that’s going on, you can unwrap all of those candies.
As soon as your cookies come out of the oven, just set a single Andes Mint on top. The heat from the cookie will melt the mint in just a few minutes. I should add that I was SO tempted to add some mint extract to the dough, and I’m glad I resisted. The mint from the cookies is plenty and the flavor combination is perfect.
Once it’s melted, just take a spoon and gently swirl it around for the easiest frosting ever.
These are preeeety good still gooey and warm.
If you want to dress them up for St. Patrick’s day, they look quite festive with a little green and white sprinkle action. (And let’s not talk about how I meticulously made this Shamrock mix by picking out all of the teeny tiny red sprinkles from my Christmas jar.)
Once the cookies cool completely, the chocolate will be set so you can stack them up or put them in bags or just eat 10 at a time on your couch and not worry about getting melted chocolate everywhere.
Perfection. Hope these get you through the week! Speeeaking of cookies and chocolate and stuffing our faces….we have another DietBet starting at the end of THIS WEEK! Hurry up and enter so you can be eligible for early-entry prizes we’re giving away this week. It’s such a fun way to join a group challenge and stay motivated to get healthy! Read a little more about it here, or sign up, HERE!
Chocolate Mint Cookies
- Yield: 45
Description
A decadent fudgy cookie with melted Andes Mint icing. It’s the perfect balance of chocolate and mint.
Ingredients
- 12 tablespoons unsalted butter
- 1 1/2 cups (10.5 ounces) packed brown sugar
- 2 tablespoons water
- 2 cups (12 oz) semisweet chocolate chips
- 2 1/2 cups (12.5 oz) all purpose flour
- 1 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 45–47 Andes Mints, unwrapped
Instructions
- Combine butter, sugar, and water in a medium saucepan and cook over low heat, stirring occasionally, until butter is melted, about 3 minutes. Add chocolate chips and stir constantly until chips are melted. Transfer mixture to bowl of stand mixer fitted with paddle and let cool for 10 minutes.
- Whisk flour, baking soda, and salt together in second bowl. Add eggs to bowl with chocolate mixture and beat on medium-high speed until smooth, about 2 minutes. Reduce speed to low, add flour mixture in 3 additions, and mix until just combined. Cover bowl with plastic wrap and refrigerate dough for 1 hour.
- Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees. Line 2 baking seets with parchment paper. Working with 1 heaping tablespoon dough at a time, roll into balls; space balls 2 inches apart of prepared sheets. Bake until just set, 7-9 minutes, switching and rotating sheets halfway through baking. immediately place 1 minute in center of each cookie; let stand until mint is softened, about 5 minutes, then spread melted mint over tops of cookies. Transfer cookies to wire rack. Repeat with remaining dough and mints. Let cookies cool completely.
Questions & Reviews
wow yummy.. I would like to have a bite
This look excellent and I’d love to make them for Christmas. Can they be frozen?
I’ve never frozen these ones before but I imagine it would work just fine!
I am in love with chocolates…. Would love to have a bite
Yummy.. I think on the same way we can do white chocolate cookie right??
My sister-in-law and I tried to make these twice and both times they went flat and super crispy. Help us! What are we doing wrong?
P.S> We are disappointed because this is the only thing we have made from your blog that didn’t work! Love your site!
XOXO
I would make sure you chill them, even longer than an hour if you’re having trouble with them going flat. Keep them in there several hours to make sure they are really well chilled and that should help!
Ummmm I totally take back my last comment. My new advice is to follow the recipe as it is NOW written, not as it was written before missing a whole cup of flour (hanging head in shame!) I am SO sorry. After a few comments like this I double checked the recipe and I had the flour correct in ounces, but I mis-typed the cups! I suck! I’m sorry it resulted in a failed attempt, but thank you for leaving a comment to let me know so I could fix it. I bet a lot of other people just thought the recipe was lame, lol! It’s all fixed now!
I can’t wait to try these! I do have one question, though. In the directions it says to bake two sheets at a time, on the upper-middle and lower-middle racks, then rotate the sheets halfway through the baking time. Could you just bake one sheet at a time on the middle rack and not hassle with the rotation?
yep 🙂
Thank you! They turned out sooo good! Gave away some of the first batch, so baking up another batch today.
I made this recipe today, and they ran together into one big giant chocolate pancake!!! I checked your recipe a couple of times and can’t find any mistakes. Any ideas as to what I did wrong? They were still super yummy crumbled up served with vanilla ice cream!
I am SO sorry- I found a typo! The flour measurement was correct in ounces, but I wrote 1.5 cups instead of 2.5!! I’m so glad yours will still yummy over ice cream! My apologies- it’s corrected now!
Oh good!! I made these a few weeks ago too and had the same problem! Yeah!! I can’t wait to make them again now!!!
Would it work if I baked the cookies and turned them over, put a mint on the back, swirled it and put another cookie on top to make sandwich cookies or would the cookies be too soft? I am only asking as a way to save half the Andes calories, lol.
The cookies need to be warm to melt the mint, but they would fall apart if you flipped them upside-down while still warm, so nope. Just eat the dang mint, haha
I am definitely making these for the Saint Paddy’s day potluck at the office. I love anything mint. I am sure they are going to be delicious.
These look so good! Mint and chocolate are my favorite! Does it matter if I use salted butter, I usually don’t buy unsalted?
no big deal, just cut the extra salt by half. Enjoy!
I cannot believe you picked out all the red sprinkles! It does look awesome! My 3 year old would absolutely love these. When we bake, he requests mint chocolate cookies and I have been like…uhhh what? Not a normal request from such a little guy! He will probably devour these, thanks for sharing!
A little man after my own heart! Haha. Hope you can make these and enjoy them together!
Fantastic and festive! The “sprinkle action” is the perfect addition to make these cookies the ultimate St Pats treat! Counting down the days to enjoy them!
Thanks!
These cookies look amazing! I’m going to have to try them asap!
Paige
http://thehappyflammily.com